Spring sheep cupcakes that are best baa none
Spring has sprung, so hop to it and make yourself some treats.
Children’s cookery author Annabel Karmel has got some new recipes for familyfriendly feasts …and they’re great for picnics now we can finally meet up outdoors again.
SPRING SHEEP CUPCAKES
(Makes 6)
INGREDIENTS:
For the cakes: 125g softened butter; 125g caster sugar; 125g self-raising flour; ½ tsp baking powder; 2 eggs; 1 tbsp milk; 1 tsp vanilla extract Buttercream Icing: 100g softened butter; 200g icing sugar;
½ tsp vanilla extract; 1 tbsp milk Decoration: White mini marshmallows; 6 Mini Creme Eggs; readymade white and black fondant; black icing pen; ready-made brown fondant icing METHOD
1. PREHEAT THE OVEN TO 1600C FAN/ 1800C/ GAS MARK 4.
2. Line a 12-hole muffin tin with cupcake cases.
3. Put cake ingredients into a bowl. Whisk until light and fluffy. Spoon into the cases. Bake for 20 mins and cool.
4. Measure icing ingredients into a bowl. Whisk until fluffy.
5. Take one cupcake and remove the paper case. Turn it upside down and sandwich together on top of another cupcake using buttercream to make the sheep’s body. Completely cover with buttercream and add marshmallows for its woolly coat, leaving a space for the head.
6. Decorate the Mini Creme Eggs using ready-made black and white fondant icing for eyes and make little ears from the readymade brown fondant. Add a nose with the black icing pen. Add the head to the body using buttercream. For more recipes, go to annabelkarmel.com