Preheat your oven to 350°F. Prepare a cupcake pan with paper baking cups and set aside.

In a large mixing bowl, use a hand or stand mixer to combine the cake mix, 1 ¼ cups purified water, ½ cup vegetable oil, and 4 egg whites. Mix for 2 minutes. Scrape down the sides of the mixing bowl.

Fill each cupcake liner to the halfway point. Place them in the oven and bake for 18 - 22 minutes or until the tops just begin to brown. Remove them from the oven and allow the cupcakes to cool in the cupcake pan for 10 minutes. Once the pan is cool, remove the cupcakes and let them cool on a cooling rack until completely cool.

While the cupcakes are baking and cooling, make the sheep’s face! Cut a chunk of black vanilla fondant and roll it to a ¼ inch thickness on a non-stick mat or parchment paper.

Once you have rolled the fondant to desired thickness, use an oval cookie cutter to cut the sheep heads out. You can also cut them out freehand.

Next, we used 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 these cuts if you don't have cookie cutters. Dab some water on the fondant and press the ears to secure them to the head.

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

Once the cupcakes are cool, place your tub of 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.

Now let’s attach our sheep’s head! 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.

Serve and ENJOY!