The perfect cupcake with an Easter twist, these delightful Sheep Cupcakes are bound to bring a smile to everyone’s face!


Ingredients (serves 24)

  • 1 box (460g) French vanilla cake mix
  • 3 Large Eggs
  • 1 Cup Buttermilk
  • 1/3 Cup Vegetable oil
  • 6 Oreos
  • 1 Cup Dark cocoa candy melts
  • 1 Can + 1 Cup Premade vanilla frosting (or home-made icing)
  • Neon pink, blue, green, red and yellow food coloring
  • 4 Cups Jelly Belly Spring Mix beans
  • 3/4 Cup Cappuccino, Chocolate Pudding or Root Beer Jelly Belly jelly beans
  • 48 Mini chocolate chips
  • 1 tube (approx. 110g) Chocolate decorating icing

Method

  1. BAKING
  2. Preheat oven to 180°C. Line 24 muffin cups with white paper liners.
  3. Prepare cake mix according to package directions substituting buttermilk for water on packaging directions.
  4. Divide batter between prepared pans and fill each muffin cup about 2/3 full.
  5. Bake 15 to 18 minutes or until golden and toothpick inserted in centre comes out clean.
  6. Transfer to wire rack to cool. Once cool, freeze cupcakes at least 30 minutes to chill.
  7. DECORATING
  8. For sheep heads, remove filling from sandwich cookies. Cut each cookie crosswise with a serrated knife to make 24 2-inch pieces. Line cookie sheet with wax paper. Microwave candy melts in small bowl, stirring every 5 seconds, until smooth, about 1 minute. Coat 2-inch cookie pieces in melted candy, allowing excess to drip back into bowl. Transfer to prepared cookie sheet. While candy is still wet, arrange dark or brown Jelly Belly bean of your choice to either side of flat cut end of the cookie as ears. Repeat with remaining cookies. Transfer to refrigerator to set, about 5 minutes.
  9. Spoon 2 tablespoons of vanilla frosting into pastry or recloseable bag. Divide remaining frosting between five small bowls. Tint each bowl a different pastel colour with food colouring (recommended: blue, pink, orange, yellow and green). Cover bowls of frosting with plastic wrap to prevent drying.
  10. Spread tinted frosting of your choice on top of chilled cupcake to mound slightly. Place coated cookie near one edge of cupcake, round side out. Place like-coloured Jelly Belly beans all over the cupcake to cover. Reheat candy melts and dip short end of the darker Jelly Belly bean into candy and press along side of cupcake as legs to match ears. Repeat with 3 more Jelly Belly beans to finish legs. Make 23 more cupcakes using other tinted frostings and beans.
  11. Trim little top curl from mini chips. Snip a small corner from the bag with the vanilla frosting. Pipe small dots of vanilla frosting for eyes on the head cookie and press trimmed end of mini chips into dots of frosting. Use chocolate frosting to pipe nostrils on the cookies.

Recipe and photography courtesy of Karen Tack and Alan Richardson, authors of Hello, Cupcake!

  • These are so cool and look like a lot of fun to eat thanks!

    Reply


  • That is so clever because I really can’t pipe!

    Reply


  • These have go to be the cutest cupcakes around. AND so simple. I might just have to steal this idea.

    Reply


  • They look cute but I don’t know that I’d eat one. I prefer my jelly beans on their own!!

    Reply


  • They look too cute to eat. Very creative

    Reply


  • They look so fantastic, really creative!

    Reply


  • These are so cute! Not sure my end product will look quite the same, but it’ll be fun trying still.

    Reply


  • These are just adorable!!

    Reply


  • Very cute Nd creative

    Reply


  • Cleverly done – where do people get the time? Thanks for sharing.

    Reply


  • I notice the recipe says Jelly Belly beans. I guess they are not as hard as the Jelly Beans we have her in Aust. I suspect this recipe originates from overseas. I’ve never seen Root Beer flavoured Jelly Beans either.

    Reply


  • So cute!! My boys will love these!!

    Reply


  • These are so cute and a great idea for so many occasions.

    Reply


  • These are the most delightful things I have ever seen!

    Reply


  • So cute!!!!!!!!

    Reply

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