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Little Lamb Cupcake (Food Network Kitchens) Recipe

Little Lamb Cupcake (Food Network Kitchens) Recipe

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Little Lamb Cupcake (Food Network Kitchens)

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Ingredients:

Serving

1 vanilla cupcake , taken out of the paper , recipe follows
about 1 cup white fluff frosting , recipe follows
1 large marshmallow
2 white candy eyes
1 purple jujube candy
1 short 1/4 inch and 1 long piece 2 inch black string licorice
35 mini- marshmallows
4 purple and 2 pink jelly beans
2 2/3 cups sugar
1 cup (2 sticks) unsalted butter , cut into 1-inch pieces
2 large eggs
2 large egg yolks
2/3 cup milk
2/3 cup water
2 1/2 tsp pure vanilla extract
2 2/3 cups all-purpose flour
1 1/3 cups cake flour
4 tsp baking powder
1/2 tsp fine salt
1/4 cup whole milk
2 tsp pure vanilla extract
10 tbsp unsalted butter, softened
5 cups confectioners' sugar
1/2 cup marshmallow fluff
pinch fine salt

Directions:

Frost cupcake. Place the large marshmallow in the center. Lightly frost candy eyes and press onto the marshmallow. Frost the back of the jujube candy and put below eyes to for a nose. Frost the short piece of licorice lightly and press underneath the nose to make the mouth. Press mini-marshmallows all around the cupcakes and the face to make the lambs coat. Frost the tips of the pink jelly beans to make ears. Stick the purple jelly beans in the front and back of the cupcake for feet. Curl the long piece of licorice and press into frosting to make the lamb's tail.
Vanilla Cupcake:
Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside.
Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend.
Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes.
Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting.
Yield: 24 cupcakes
Prep Time: 20 minutes
Cook Time: 25 minutes
Inactive Prep Time: 30 minutes
Ease of preparation: easy
Fluff Frosting:
Whisk the milk and vanilla extract together in a small bowl.
Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated. Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.) Add the fluff and salt and reduce the speed to low. Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated. Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes. Use immediately.
Yield: 3 3/4 cups
Copyright 2009 Television Food Network, G.P. All rights reserved

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	12776.59 Kcal (53493 kJ)
Calories from fat	2085.39 Kcal
		% Daily Value*
Total Fat	231.71g	356%
Cholesterol	1296.76mg	432%
Sodium	1923.45mg	80%
Potassium	3300.55mg	70%
Total Carbs	2600.86g	867%
Sugars	1699.77g	6799%
Dietary Fiber	14.06g	56%
Protein	130.7g	261%
Vitamin A	2.6mg	85%
Iron	47mg	261%
Calcium	1417.8mg	142%

Amount Per 100 g
Calories	351.05 Kcal (1470 kJ)
Calories from fat	57.3 Kcal
		% Daily Value*
Total Fat	6.37g	356%
Cholesterol	35.63mg	432%
Sodium	52.85mg	80%
Potassium	90.68mg	70%
Total Carbs	71.46g	867%
Sugars	46.7g	6799%
Dietary Fiber	0.39g	56%
Protein	3.59g	261%
Vitamin A	0.1mg	85%
Iron	1.3mg	261%
Calcium	39mg	142%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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