Little Lamb Pull-Apart Cupcakes

Name: Little Lamb Pull-Apart Cupcakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: American
Ingredients: 2 teaspoons almond extract; 907 grams (2 boxes) confectioners sugar; 24 devils food cupcakes; 24 servings Green food coloring; 5 licorice wheels, such as Haribo; 2 Tbsps milk; 1 pinch Pinch fine salt; 454 grams (4 sticks) unsalted butter

Little Lamb Pull-Apart Cupcakes might be a good recipe to expand your dessert recipe box. This recipe makes 24 servings with 2134 calories, 26g of protein, and 83g of fat each. This recipe covers 38% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires almond extract, confectioners' sugar, licorice wheels, and food coloring. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Combine the butter, sugar and salt using an electric mixer on low speed until mostly incorporated.

Ingredients you will need

Butter

Sugar

Salt

Equipment you will use

Hand Mixer

Add the milk and almond extract, increase the speed to medium-high and mix until light and fluffy.

Ingredients you will need

Almond Extract

Milk

Take 3/4 cup of the frosting and reserve. Take 1 cup of the frosting and add 8 to 10 drops of green food coloring to make a grassy color and reserve. Fill a pastry bag or resealable plastic baggie with the remaining frosting and snip a 1-inch corner off the bag.

Ingredients you will need

Green Food Color

Frosting

Equipment you will use

Pastry Bag

Place 5 of the cupcakes in a line. Nestle 4 cupcakes above the line and 4 more cupcakes below the line, making them touch so you have a rough oval shape. Top each cupcake with a swirl of white frosting from the piping bag. Then pipe smaller peaks to fill all of the spaces between the cupcakes.

Ingredients you will need

Cupcakes

Frosting

To make the head: Put 3 cupcakes together in an upside-down triangle.

Ingredients you will need

Cupcakes

Spread with 1/2 cup of the reserved white frosting so that all of the cupcakes are connected.

Ingredients you will need

Cupcakes

Frosting

Spread

Cut 1 cupcake in half, paper and all. Set each half, cut-side in, on either side of the bottom of the triangle.

Ingredients you will need

Cupcakes

Spread 1/2 tablespoon of white frosting on top.

Ingredients you will need

Frosting

Spread

Cut 1 licorice wheel in half and place, cut-side in, on each half cupcake. Now, pipe little swirls all over the top third of the head and around the outsides of the licorice ears. Nestle the head into the shoulder.

Ingredients you will need

Licorice

Cupcakes

To make the face: Peel off a 3-inch strip of licorice. Pull apart into 2 strands and cut into 1-inch lengths.

Ingredients you will need

Licorice

Place 2 of them on the head for eyes. Make a Y shape with 3 pieces and place so the bottom point is centered at the bottom edge of the face. Discard (or eat) the fourth piece.

To make the legs: Put 2 cupcakes into the first and third gaps on the bottom row of the body.

Ingredients you will need

Cupcakes

Spread some frosting on each cupcake. Top each leg with a whole licorice wheel.

Ingredients you will need

Frosting

Spread

Cupcakes

Cut another wheel in half place one half under each wheel for the hooves.

To make the grass: Line the remaining 5 cupcakes horizontally under the legs.

Ingredients you will need

Cupcakes

Spread half of the green frosting in an even layer along the cupcakes, covering and connecting them.

Ingredients you will need

Cupcakes

Frosting

Spread

Next, fill the reservoir of a garlic press with some of the remaining the green frosting. The frosting is easiest to work with at cool room temperature. Press, attaching the frosting to each cupcake, while pulling upward to create grass. Repeat using the rest of the frosting until all of the cupcakes are covered.

Ingredients you will need

Cupcakes

Frosting

Garlic

Equipment you will use

Garlic Press

Equipment

Hand Mixer

Pastry Bag

Garlic Press

Ingredients

Servings:

2teaspoons

almond extract 907grams

(2 boxes) confectioners' sugar 24

devil's food cupcakes 24servings

Green food coloring 5

licorice wheels, such as Haribo 2Tbsps

milk 1pinch

Pinch fine salt 454grams

(4 sticks) unsalted butter

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cupcakes can be paired with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "