Annabel Karmel's easy Easter sheep cupcakes

Name: Annabel Karmel's easy Easter sheep cupcakes
Yield: Makes 6 cupcakes
Ingredients: 125g softened butter; 125g caster sugar; 125g self-raising flour; ½ tsp baking powder; 2 eggs; 1 tbsp milk; 1 tsp vanilla extract; 100g softened butter; 200g icing sugar; 1 tsp vanilla extract; 1 tbsp milk; mini white marshmallows; 6 mini Creme eggs; ready-made white and black fondant or edible eyes; black icing pen; ready-made brown fondant icing

Annabel Karmel

Published: March 30, 2023 at 3:04 PM

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Makes 6 cupcakes

Easy

These adorable sheep cupcakes are great for getting the kids involved – perfect for a spot of baking over the Easter weekend

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Cupcakes are a great first recipe choice for those new to the kitchen. They mix up quickly enough to keep small children engaged and, after baking, the decorating with sweets should occupy even those with the shortest attention span – though we can't guarantee every marshmallow will end up on a cake...

For more fun Easter baking ideas, check out these Easter chick cupcakes, Easter animal cookies and Easter cornflake nests.

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.

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Authors

Annabel Karmel

Annabel Karmel's easy Easter sheep cupcakes

Ingredients

For the cupcakes

For the buttercream icing

For the decoration

Method

step 1

step 2

step 3

step 4

step 5

For more Annabel Karmel recipes...

Authors