Box white cake mix Vegetable oil Egg whites White vanilla frosting Mini marshmallows Black fondant icing Edible eyeballs


Combine cake mix, water, vegetable oil, and egg whites. Mix for 2 minutes. Scrape down the sides of the mixing bowl.

Fill each cupcake liner to the halfway point. Bake for 18 - 22 minutes or until the tops just begin to brown. 

Roll out black fondant to a ¼ inch thickness on a non-stick mat or parchment paper. Use an oval cookie cutter to cut the sheep heads out. You can also cut them out freehand.

Use a small snowflake cookie cutter to make the sheep's ears and modified their shape by cutting and molding. You can use a knife to freehand.

Use some extra white frosting as glue to affix the edible eyes. Use a small knife to make 2 small slits for the sheep’s nose. Set the heads aside to dry.

Place white frosting in a piping bag and pipe the tops of the cupcakes. 

Add mini marshmallows to the frosting until all of the icing is covered. The marshmallows will stick to the frosting.

Place a dab of excess white frosting on the back of the sheep's head and press them to the sheep’s body. Repeat until all the sheep have heads attached.

More Easter Recipes

Easter Basket Cupcakes


Peeps Rice Krispie Bars