Sheep cupcakes

Let the kids whip up a creative storm in the kitchen with these super cute sheep cupcakes!

Let the kids whip up a creative storm in the kitchen with these super cute sheep cupcakes!

Sheep cupcakes

Preparation time: 1-11/2 hours Baking time: 20 mins Makes 12 cupcakes For the cakes: 200g butter, softened 200g caster sugar 1 tsp vanilla extract 4 large eggs 200g self raising flour, sifted 2 tbsp milk For the buttercream: 100g butter, softened 200g icing sugar, sifted Green food colouring For the decoration: 1x bag of white mini marshmallows 1x bag giant chocolate buttons Black and white writing icing 1 For the cakes, preheat the oven to 180°C/160°C fan/ gas mark 4. Line a 12 hole cupcake/muffin pan with paper muffin cases. Cream together the butter and sugar in a large bowl until light and fluffy. Add the vanilla extract and beat well. Gradually add the eggs, one at a time, following each with a spoonful of the flour to prevent curdling. Beat well after each addition. 2 Fold in the remaining flour using a metal spoon and then stir in the milk. Divide the mixture equally between the paper cases then bake for 20 mins until golden and well risen. Remove from the tin and leave to cool on a cooling rack. 3 For the butter cream, place the butter in a large bowl and beat until smooth and soft. Gradually stir in the icing sugar then beat well. Add a few drops of green food colouring and mix until evenly coloured throughout. 4 For the decoration, cover the top of each cake with butter cream. Use five mini marshmallows to create a circle in the centre of each cake then use about 11 mini marshmallows to make another circle around the first one. 5 Add a blob of writing icing to the back of a giant chocolate button then stick just below centre of the marshmallows to create the face. Break a giant chocolate button into quarters then split one quarter in half to create two ears. Add a blob of writing icing to the back of each ear and stick in position, tucking each pointy end underneath the chocolate button face. 6 Shape two legs from the chocolate button quarters and stick below the body on top of the butter cream as shown. Using the writing icing, add two white ovals to the chocolate button face to create the sheep’s eyes. Add a black dot in each eye then finally add a black smile. TIP: * You can freeze the cakes for up to 3 weeks before decorating them - just wrap in cling film once completely cool.

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