Marshmallow Sheep Cupcakes


Marshmallow Sheep Cupcakes

These cupcakes are BAAA-rilliant & a great choc-free creation for kids parties or at Easter.

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6 cupcakes
6 large white marshmallows
mini white marshmallows
tube of black Writing Icing
100g butter, softened
225g icing sugar, sieved
1 tbsp water


  1. To make the buttercream, sift 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.
  2. Spread a layer of buttercream over the cupcakes using a palette knife and making a small mound of buttercream in the centre.
  3. Cut the mini marshmallows in half. Arrange them in two circles around the edge of the cakes.
  4. Cut the large marshmallows in half. Place one half on top of the mound of buttercream for the face.
  5. 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 sides of the marshmallows are very sticky. Arrange some halved mini marshmallows on the top and behind the sheep’s head.
  6. Draw eyes and noses on the sheep’s face using the black Writing Icing.

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