These cute cupcakes are really fun to make, using marshmallows and icing to make little sheep.
100g/4 oz soft margarine
100g/4 oz caster sugar
100g/4 oz self-raising flour
2 medium eggs
1 tsp pure vanilla essence
100g (4 oz) butter, softened
225g (8 oz) icing sugar, sieved
1 tbsp water
Large white marshmallows
Mini white marshmallows
Tube of black Writing Icing
Tube of white Writing Icing
Preheat the oven to 180C / 350 F Fan 160 C. Put all the ingredients for the cakes into a bowl or food processor and beat together until smooth. Line a bun tin with paper cases and half fill each case with the mixture.
Bake in the oven for 18 to 20 minutes until well risen and the cakes spring back when you press them with your fingertips.
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. Alternatively you can buy ready made buttercream.
Spread a layer of buttercream over the cupcakes using a palette knife and making a small mound of buttercream in the centre.
Arrange the mini marshmallows in two circles around the edge of the cakes.
Cut one third off the large marshmallows. Place the larger piece on top of the mound of buttercream for the face. Cut the other third in half again and place on either side of the sheep’s face for the ears – the marshmallow ears should stick naturally as the cut side of the marshmallow are very sticky \- alternatively you can stick them on using some white Writing Icing or stick 3 mini marshmallows on the top of the sheep’s head \(you can use Writing Icing for the ‘glue’\).
Draw eyes and noses on the sheep’s face using the black Writing Icing and stick a sugar flower in the centre.