ok, but how adorable are these sheep cupcakes for easter? ok maybe more like baby lambs! i was originally going to go with a classic carrot cake for the base base, but then the idea of an oatmeal cookie cupcake popped into my head. after a quick google search i realized there are no recipes for oatmeal cookie cupcakes. why would such a thing no exist?! i used chocolate chips (obviously) because chocolate chip oatmeal cookies are way better than raisin oatmeal cookies. however, if you are one of those people who love raisins, that works as a mix in too.
the cake base is a simple one bowl batter featuring a mix of bob's red mill all purpose flour & old-fashioned rolled oats. do NOT use any other type of oats in this recipe, old-fashioned is a must! to decorate you can get as simple or as detailed as you like with the buttercream. i used white fondant so the base was smooth enough to draw the eyes on using an edible ink marker, but if you aren't into fondant you can frost the base smooth with buttercream & use candy eyes. either way they will be adorable!
happy easter baking! xo
ingredients:
- 1 1/2 cups light brown sugar, lightly packed
- 1/2 cup unsalted butter, melted & cooled
- 3 tablespoons canola or vegetable oil
- 2 large eggs
- 2 teaspoon pure vanilla extract
- 1 1/2 cups bob's red mill old-fashioned rolled oats
- 2 cups bob's red mill all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup whole milk
- 1/2 cup dark chocolate chips
- 2 cups vanilla buttercream frosting, to decorate
- 1 lbs white fondant, to decorate
- pink sprinkles, to decorate
- edible black marker, to decorate
directions:
- preheat oven to 325(f) degrees. line two 12-tin cupcake trays with parchment wrappers.
- in a large mixing bowl whisk together the sugar, butter, oil, eggs & vanilla until well combined.
- add the oats, flour, baking powder, baking soda & salt. stir together as you gradually add the milk.
- continue mixing until batter comes together, about 30 seconds. fold in the chocolate chips (or raisins).
- using a large ice cream scoop evenly divide the batter amongst the prepared cupcake trays. bake for 18 to 20 minutes, until the tops bounce back to touch. let cool completely before decorating.
- when ready to decorate roll out the fondant to a 1/4-inch thickness. using a biscuit cutter, cut into 24 rounds. using the scrap pieces cut out 48 small trinagles for the ears.
- lightly frost each cupcake (this will act as the glue for the fondant) & place the fondant cut outs on top. press down to smooth & flatten.
- using the edible marker draw on the eyes. transfer the buttercream to a piping bag fitted with a star tip & pipe the edges with dollops of buttercream. finish each sheep with 2 fondant ears & a pink sprinkle for the nose.
