Funky Sheep Easter Cupcakes
These Easter Cupcakes are the perfect addition to any Easter Celebration! Plus, who can deny how adorable they are?
If you’re looking for a fun way to celebrate Easter, look no further than these adorable Sheep Easter Cupcakes. I mean, seriously. That fluffy fur (icing) and those big eyes make these almost too cute to eat….almost.
Plus, there’s no baking involved of any kind. The point of these fun Spring cupcakes is to just decorate and eat. That’s it! No turning on the oven, no stressing out over the perfect cupcakes…just head to the store, pick up a dozen that is already made and let the fun of this Easter baking recipe take over!
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Decorating these Easter Cupcakes is a blast. If you’ve never tried to create your own little Easter sheep cupcakes, you’re missing out!
The best part? Recruit your family and friends to join. It’ll be awesome to see how everyone follows the same decorating directions below, but…everyone’s easy sheep cupcakes won’t quite look the same. At all.
Gather up the crew and have fun with these adorable Sheel Easter Cupcakes!
Sheep Easter Cupcakes
Ingredients needed for these Easter Cupcakes
One dozen chocolate cupcakes
For the fondant sheep:
4-6 oz. black fondant
1 oz. white fondant
Edible black marker
A small bowl of water and a paintbrush
For the buttercream:
1 stick butter, softened
2 cups confectioners’ sugar
2-3 tbsp milk
Yields: 12 decorated cupcakes
Before you start the decorating process, ensure that your cupcakes are completely cool to the touch. (You won’t want the buttercream to melt!)
Start the fondant sheep by rolling 24 spheres from your white fondant.
They should be ¼ of an inch in size. Flatten them out a little.
With your edible black marker, draw one pupil in the center of each fondant eyeball.
Now, it is time to roll your fondant sheeps’ head. With your black fondant, roll spheres that are about ½ of an inch in size.
Flatten each sphere and pinch it at the top – it should somewhat resemble an egg.
Brush a little bit of water on the top of each fondant sheep head.
Place two eyes on each black fondant piece.
With a toothpick, press two lines at the bottom of the fondant head – they will act as the sheeps’ nostrils.
With the remainder of your black fondant, roll out 24 spheres, about ¼ of an inch in size. Shape them into mini triangles.
These will act as your sheep’s ears.
You’re almost done with your sheep Easter cupcakes!
To make the buttercream, use an electric mixer and beat butter, sugar, and milk on medium speed. Gradually increase it to high.
Once the ingredients are smooth and form semi-stiff peaks, your buttercream is ready.
Scoop the buttercream into a piping bag, set with Wilton tip #21.
Frost each cupcake with small dollops and cover the surface entirely.
Place the fondant pieces on top of each cupcake. Serve and enjoy!
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