Party Cupcakes - Marshmallow Sheep

Ingredients

Marshmallow Sheep

large white marshmallows
mini white marshmallows
tube of black Writing Icing

Buttercream

100g (4 oz)  butter, softened
225g (8 oz) icing sugar, sieved
1 tbsp water

Method

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  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 marshamallow 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 sheeps’s head.

Draw eyes and noses on the sheep’s face using the black Writing Icing.

Information

Makes 6 animal cupcakes