Makes 10 cupcakes
- 100g soft margarine
- 100g caster sugar
- 100g self-raising flour
- 2 medium eggs
- 1 teaspoon vanilla essence
For the Buttercream:
- 100g butter, softened
- 225g icing sugar, sifted
- 1 tablespoon water
Decoration:
- Mini white marshmallows
- Large white marshmallows
- White writing icing, for sticking
- Black writing icing
- Sugar flowers
1. Pre-heat the oven to 180 C / 350 F / Gas 4. Line a muffin tin with 10 paper cases
2. Put the cake ingredients into a bowl and beat together until smooth. Transfer to the paper cases – they should be half full. Bake for 18 to 20 minutes, until well risen and springy when pressed
3. For the buttercream, beat the butter until creamy, using an electric mixer, then gradually beat in the icing sugar. Finally, beat in the water.
4. Spread a layer of buttercream over the top of each cupcake using a palette knife, and make a small mound of buttercream in the centres
5. Arrange the mini marshmallows in two circles around the top of the cupcakes. Cut one third off the large marshmallows and place a large piece on top of each mound of buttercream to make the faces
6. Cut the smaller pieces of marshmallow in half again and place on either side of the faces for the ears
7. The cut sides should stick naturally, but, if needed, you could use white writing icing
8. Stick 3 mini marshmallows on top of each head and use black writing icing to draw on eyes and noses. To finish, stick a sugar flower in the centre of each sheep cupcake.
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