Cupcake "Lamb"

Ingredients:

Vanilla cupcakes

• 2 and 2/3 cups sugar
• 220 g butter, cut into 2.5 cm pieces.
• 2 large eggs
• 2 large egg yolks
• 2/3 cup milk
• 2.5 tsp vanilla extract
• 2 and 2/3 cups premium flour
• 1 and 1/3 tbsp. cake flour
• 4 tsp baking powder
• 0.5 tsp fine salt

Decorating

• About 1 cup marshmallow frosting, recipe below
• 1 large marshmallow
• 2 eye-shaped candies
• 1 small purple chewy candy, such as Jujubes
• 1 piece 0.5 cm and 1 piece 5 cm black licorice rope
• 12 mini marshmallows, cut in half
• 4 purple gummy bears
• 2 pink gummy bears

Marshmallow glaze

• 1/4 cup whole milk
• 2 tsp vanilla extract
• 10 tbsp butter, room temperature
• 5 cups powdered sugar
• 0.5 cups creamy marshmallows
• A pinch of fine salt

Preparation:

1. Cover the cupcake with icing.
   
   Place a large marshmallow in the center of the top cupcake. Lightly frost the backs of the eyes and press them into the marshmallow. Frost the back of a purple candy and press it under the eyes to make the nose. Lightly frost a short piece of licorice rope and press it under the nose to make the mouth. Press mini marshmallow halves around the muzzle and all over the top of the cupcake to create the lamb's fur. Frost the tips of pink jelly beans and glue them on top of the head to make the ears. Insert purple jelly beans into the front and back of the cupcake to make the legs. Twist a long piece of licorice and press it into the frosting of the cupcake to create the lamb's tail.
2. Preheat oven to 350°F (175°C). Line two 12-cupcake pans with paper liners. To prevent the cupcakes from sticking when they rise, lightly spray the tops of the pans with cooking spray. Place the pans on a baking sheet.
3. Vanilla cupcakes.
   
   In a food processor, beat the sugar and butter, scraping down the sides of the bowl as needed, until creamy, 1-2 minutes. Add the eggs and yolks one at a time, beating well after each addition. Add the milk, 2/3 cup water, and vanilla and beat again.
4. In a medium bowl, combine the flours, baking powder, and salt. Add the flour mixture to the butter mixture in 3 additions, beating and scraping down the sides of the bowl as needed after each addition. Knead until smooth and pancake-like in consistency, about 2 minutes.
5. Divide the batter evenly among the prepared cupcake liners, filling them three-quarters full. Bake until the cupcakes are golden brown and spring back when lightly pressed, 18-25 minutes. Cool slightly in the pans, then turn them out onto a wire rack and cool completely before frosting.
6. Marshmallow glaze.
   
   In a small bowl, whisk together the milk and vanilla extract. In another medium bowl, beat the butter and sugar with a mixer on low speed. Increase the speed to high and beat until light and fluffy, about 5-7 minutes. Stop the mixer occasionally and scrape down the sides of the bowl with a spatula.
7. Add creamy marshmallow and salt and reduce mixer speed to low. Add the milk and vanilla mixture, scraping down the sides of the bowl and mixing. Increase the speed back to high and beat rapidly until the frosting is fluffy, about 1-2 minutes. Use the marshmallow frosting immediately.