Marshmallow Sheep Cupcakes
- 125g butter at room temperature
- 125g caster sugar
- 125g plain flour
- 1 tsp baking powder
- Quarter tsp salt
- 2 eggs (medium)
- 1 tsp vanilla extract
large white marshmallows
mini white marshmallows
tube of black Writing Icing
100g (4 oz) butter, softened
225g (8 oz) icing sugar, sieved
1 tbsp water
To make the cupcakes preheat the oven to 180C/ 350F / Gas 4. Line a muffin tin with paper cases.
Put the butter and sugar in a bowl; and beat until pale and fluffy. Sift the flour, baking powder and salt into the bowl.
Beat the eggs and vanilla and add to the bowl. Beat until just combined. Spoon the mixture into the paper cases.
Bake for 18 to 20 minutes until risen, golden and firm to the touch.
Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
To make the buttercream, sieve the icing sugar. Beat the butter until creamy in an electric mixer, then gradually beat in the icing sugar. Finally beat in the tablespoon of water.
Spread a layer of buttercream over the cupcakes using a palette knife and making a small mound of buttercream in the centre.
Cut the mini marshmallows in half and arrange them in two circles around the edge of the cakes.
Cut the large marshmallows in half. Place one half on top of the mound of buttercream for the face.
Cut the other half of the marshmallow in half again and place on either side of the sheep’s face for the ears – the marshmallow ears will stick naturally as the cut side of the marshmallow are very sticky. Arrange some halved mini marshmallows on the top and behind the sheep’s head.
Draw eyes and noses on the sheep’s face using the black Writing Icing.
Makes 10 animal cupcakes
Thank you Annabel, I will be trying these at the weekend.
Don't foget to share your photos if you make these yummy sheep.