Marshmallow Sheep Cupcakes

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Bake regular sized and mini cupcakes and decorate these party cupcakes to make little marshmallow sheep. As featured on GMTV.

Prep

 

10 minutes

Cook

 

No cooking required

Serves

 

6

INGREDIENTS

6 Cupcakes

• Marshmallow Sheep
• 6 large white marshmallows
• mini white marshmallows
• tube of black Writing Icing

Buttercream

• 100g butter, softened
• 225g icing sugar, sieved
• 1 tbsp water

Conversion chart

METHOD

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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Easy Cupcakes

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This is a basic cupcake recipe. You can change the ingredients slightly to make different-flavoured cakes, or add all sorts of icings and decorations so every cake is a mini masterpiece!

Prep

 

10 minutes

Cook

 

18 to 20 minutes

Makes

 

12 cupcakes

INGREDIENTS

• 110g butter, softened
• 110g caster sugar
• 110g plain flour
• 2 tsp baking powder
• ¼ tsp salt
• 2 medium eggs
• 1 tsp vanilla extract

Conversion chart

METHOD

1. Preheat the oven to 180C/ 350F / Gas 4. Line a muffin tin with paper cases.
2. Put the butter and sugar in a bowl and beat until pale and fluffy.
3. Sift the flour, baking powder and salt into the bowl.
4. Beat the eggs and vanilla and add to the bowl. Beat until just combined.
5. Spoon the mixture into the paper cases.
6. Bake for 18 to 20 minutes until risen, golden and firm to the touch.
7. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Fillings and Flavour Suggestions

You can add a filling to the cupcake by cutting a cone from the middle of each cake with a serrated knife. Fill the hole with jam, lemon curd or one of these fabulous fillings:

Raspberry and Chocolate Cupcakes

Fill each cake with 1 tsp seedless raspberry jam and ice with chocolate buttercream.

Lemon Cupcakes

Fill each with 1 tsp lemon curd. Ice with lemon buttercream.

Caramel Cupcakes

Fill each with 1 tsp dulche de leche, ice with a single quantity of vanilla buttercream and top with sliced banana

Chocolate Cream Cupcakes

Mix 75g mascarpone with 2 tbsp double cream and quarter tsp vanilla. Put 1 tsp of this in the centre of each cupcake. Ice with chocolate buttercream.

Buttercream Icing Suggestions

For plain buttercream, beat 110g butter until soft, then beat in 110g icing sugar, a tablespoon at a time.

For vanilla buttercream, add half teaspoon vanilla extract and beat to combine.

For lemon buttercream, beat in 1 tbsp lemon juice- add 1 tsp at a time and taste after each addition.

For chocolate buttercream, beat in quarter tsp vanilla, 60g (2oz) melted and cooled milk chocolate and 2 tbsp cocoa powder.

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