Who doesn’t love a cupcake? These Easter Sheep Cupcakes are so fun to make, so bring a smile by ‘shearing’ this one with a friend.
Find lots more Easter recipes & inspiration here!
Ingredients
125g softened butter
125g caster sugar
125g self raising flour
1/2 teaspoon baking powder
2 eggs
1 tablespoon milk
1 teaspoon vanilla extract
125g caster sugar
125g self raising flour
1/2 teaspoon baking powder
2 eggs
1 tablespoon milk
1 teaspoon vanilla extract
Icing
Buttercream Icing
100g softened butter
200g icing sugar
1/2 vanilla extract
1 tablespoon milk
100g softened butter
200g icing sugar
1/2 vanilla extract
1 tablespoon milk
Decoration
White mini marshmallows
6 mini Cadbury eggs
white and black fondant or edible eyes
black writing pen
brown fondant icing for ears
6 mini Cadbury eggs
white and black fondant or edible eyes
black writing pen
brown fondant icing for ears
Method
- Pre heat the oven to 160 Fan. Line a 12 hole muffin tin with cupcake cakes.
- Measure all of the cake ingredients into a bowl. Whisk until light and fluffy. Spoon into the cases. Bake for 18-20 minutes until well risen and pale golden. Leave to cool on a wire rack.
- Measure all of the icing ingredients into a bowl. Whisk until fluffy.
- Take one cake and remove it’s wrapper.Turn it upside down and sandwich together on top of another cupcake using buttercream. This will make the sheep’s rounded body. Completely cover with buttercream and add marsh mellows to make the sheep’s woolly coat, leaving a space for the head. Decorate the mini egg with eyes and make little ears from the 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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