Martha Stewart
Marshmallow Sheep
Vanilla Buttercream frosting
Pink and black food coloring
Vanilla Cupcakes
2 cups miniature marshmallows (about 4 ounces), each cut in half
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.
Makes 1 dozen Marshmallow Sheep.
Before adding chocolate to buttercream frosting,set aside 1 1/2 cups
buttercream frosting and 1 teaspoon melted chocolate.
1 1/2 cups shredded coconut (about 5 ounces)
Vanilla Cupcakes.
Chocolate, Buttercream Yellow, and light blue food coloring
Heat oven to 350 degrees. 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.
Makes 1 dozen Nesting Baby Bluebirds
Buttercream Frosting
1 1/4 cup sugar
5 large egg whites
2 cups (4 sticks) unsalted butter, room temperature
1 teaspoon vanilla extract
Combine sugar and egg whites in mixer bowl. Place over a pot of simmering water; whisk until hot and sugar is completely dissolved, 3 minutes. Transfer bowl to mixer stand. Using the whisk attachment, beat mixture on high until cooled, about 15 minutes. Using paddle attachment, add butter, 1 tablespoon at a time, until completely incorporated. Stir in vanilla. If not using immediately, refrigerate in airtight container up to a week, or freeze up to a month. Bring to room temperature, and re-beat or stir vigorously before using. (To make chocolate frosting, substitute 3 ounces semi-sweet chocolate, melted and cooled for the vanilla extract.) Makes 5 cups of frosting.
Tools You'll Need
#352 leaf tip
#2 plain tip couplers
Food gel or paste assorted colors
12-inch piping bag
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