If you’re looking for an adorable Easter dessert recipe, check out these Sheep Cupcakes! A great recipe to keep the kids busy in the kitchen over the weekend.
100g caster sugar
150g self-raising flour
1 tsp baking powder
½ tsp vanilla extract
2 tbsp milk
225g icing sugar
2 tbsp milk
1 egg white
Green food colouring
- Pre-heat the oven to 160C Fan. Line a muffin tin with 12 paper cases.
- Mix the butter, sugar, eggs, self-raising flour, baking powder, vanilla and milk together . Whisk until light and fluffy. Line a muffin tin with 12 paper cases. Spoon the mixture into the muffin tin.
- Bake for 18 to 20 minutes until lightly golden and well risen. Leave to cool.
- To make the icing. Whisk the butter, icing sugar and milk together using an electric hand whisk until pale and fluffy. Alternatively you could buy a tub of frosting in the supermarket.
- Spread some icing over the tops of the cakes. Cover with mini marshmallows leaving a space for the face. Take about 120g of black fondant and divide into 12. Roll into balls, flatten, brush with egg white and coat in caster sugar to make the faces. Make the ears from the remaining black fondant and attach to the face.
- Cut a mini marshmallow in half to make the eyes and using a black Writing Icing pen draw on two black eyeballs and two dots for the nostrils. Attach the face onto the front of the cupcakes. Decorate the female sheep with a small sugar paste flower in their ear, you can stick these on using Writing Icing.
- To make the grass, put the desiccated coconut into a ziplock plastic food bag together with some green food colouring. Massage the green colouring into the coconut with your fingers until the coconut turns green. You can do this in a bowl but your fingers tend to end up green as well!
- Brush a board or plate with some melted apricot jam. Cover with the green coconut to make the grass. Arrange the sheep on the grass and add some sugar paste flowers on the grass.
Similar products you might enjoy!