Annabel Karmel's easy Easter sheep cupcakes
- Easy
- Makes 6 cupcakes
Ingredients
For the cupcakes
- 125g softened butter
- 125g caster sugar
- 125g self-raising flour
- ½ tsp baking powder
- 2 eggs
- 1 tbsp milk
- 1 tsp vanilla extract
For the buttercream icing
- 100g softened butter
- 200g icing sugar
- 1 tsp vanilla extract
- 1 tbsp milk
For the decoration
- mini white marshmallows
- 6 mini Creme eggs
- ready-made white and black fondant or edible eyes
- black icing pen
- ready-made brown fondant icing
Method
- STEP 1
Preheat the oven to 160°C Fan / 180°C /350°F /Gas Mark 4. Line a 12-hole muffin tin with cupcake cases.
- STEP 2
Measure all the cake ingredients into a bowl. Whisk until light and fluffy. Spoon into the cases. Bake for 18 to 20 minutes until well risen and lightly golden. Leave to cool on a wire rack.
- STEP 3
Measure all the icing ingredients into a bowl. Whisk until fluffy.
- STEP 4
Take 1 cupcake and remove the paper case. Turn it upside down and sandwich it on top of another cupcake using buttercream. This will make the sheep’s rounded body. Completely cover with buttercream and add marshmallows to make the sheep's woolly coat, leaving a space for the head.
- STEP 5
Decorate the Mini Creme Eggs with edible eyes (or using ready-made black and white fondant icing) and make little ears from the ready-made brown fondant. Add a nose and mouth with the black icing pen. Add the head to the sheep's body using extra buttercream.