Easter Lamb Cupcakes - cooking recipe

Ingredients

12 unfrosted cupcakes, cooled
1 (16 ounce) package prepared vanilla frosting
Lambs:
6 large marshmallows, halved lengthwise
5 black licorice laces
1 (10.5 ounce) package miniature marshmallows
24 candy eyeballs

Preparation

Frost each cupcake with an even layer of frosting using a spatula or a palette knife.\n Watch Now
Use a skewer to poke 2 holes in the top end of each marshmallow half for the ears. Poke 2 holes at the bottom of the front side for each of the nostrils.\n Watch Now
Cut the black licorice laces into short lengths: 24 small pieces for the nostrils and thirty-six 1/3-inch lengths for the ears and tails. Stick the shorter licorice pieces into the marshmallows where you've poked holes for the nostrils. Stick 24 of the longer pieces into the marshmallows where you've poked holes for the ears. Attach 1 marshmallow head to each cupcake.
Cover the cupcakes with mini marshmallows, sticking them to the frosting flat-side down. Leave space on the opposite side of the head to attach the tail. Poke a hole there using a skewer, then stick in the remaining licorice pieces for the tails.\n Watch Now
Spread the backs of two candy eyeballs with a bit of frosting. Attach to the marshmallow, positioning above the nose. Repeat with remaining eyeballs.\n Watch Now