Assembling Marshmallow Sheep and Nesting Baby Bluebird Cupcakes

Recipe created by Martha Stewart

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Recipe created by Martha Stewart

Try this delicious recipe!

Servings: Serves 12

Ingredients

Vanilla Buttercream frosting
Pink and black food coloring
Vanilla Cupcakes
2 cups miniature marshmallows (about 4 ounces), each cut in half

1 1/2 cups shredded coconut (about 5 ounces)
Vanilla Cupcakes
Chocolate Buttercream
Yellow and light blue food coloring

Directions

Assemble Marshmallow Sheep
Tint 1/4 cup buttercream pink and 1/4 cup black. Lightly frost cupcakes with uncolored buttercream. Use remainder to pipe heads and ears: starting in the center of cupcake pipe a pear-shaped head using a pastry bag fitted with just a coupler; increase pressure as you pull back. Pipe ears on both sides using a #352 Ateco leaf tip.

Pipe black eyes and pale-pink mouth and nose onto narrow end of head using a #2 Ateco plain tip.

Place three marshmallow halves on each sheep head, cut side down. Then, working from the base of the head out, continue to cover the cupcake with halved marshmallows, cut sides down.

Assemble Nesting Baby Bluebirds
Before adding chocolate to buttercream frosting, set aside 1 1/2 cups buttercream frosting and 1 teaspoon melted chocolate.

Heat oven to 350°. Spread coconut on a rimmed baking sheet; bake until light brown, 8 to 10 minutes, rotating pan once. Set aside to cool.

Lightly frost cupcakes with 1 cup chocolate buttercream; set aside. Tint 2 tablespoons reserved buttercream pale yellow; place in pastry bag fitted with a #349 Ateco leaf tip; set aside. Tint remaining buttercream light blue; place in pastry bag fitted with a #11 Ateco plain round tip, and pipe three blue bird heads, 3/4 inch in diameter, onto each cupcake. Using leaf tip, pipe yellow beaks. With toothpick, add melted-chocolate eyes. Form each nest with 2 tablespoons of toasted coconut.

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