Sheep Cupcakes Recipe

Name: Sheep Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cupcakes; 225 g self-raising flour; 175 g caster sugar; 175 g butter; 3 eggs; 1 1/2 teaspoons milk; To Ice; 250 g butter, softened; 500 g icing sugar; 1 tablespoon hot water; 1 tablespoon vanilla essence; 2 cups mini marshmallows or 3 cups medium marshmallows; 12 chocolate-covered brazil nuts; 12 dark chocolate melts (or 12 small chocolate coins); 24 small chocolate chips; 12 chocolate sticks (like Matchmakers)

Servings: persons

For the cupcakes
225 g self-raising flour
175 g caster sugar
175 g butter
3 eggs
1 1/2 teaspoons milk
To Ice
250 g butter, softened
500 g icing sugar
1 tablespoon hot water
1 tablespoon vanilla essence
2 cups mini marshmallows or 3 cups medium marshmallows
12 chocolate-covered brazil nuts
12 dark chocolate melts (or 12 small chocolate coins)
24 small chocolate chips
12 chocolate sticks (like Matchmakers)

1
Baking:
2
Preheat oven to 180 degrees celcius/350 degrees fahrenheit.
3
Sift the flour.
4
Mix all ingredients slowly, then fast, for 1 minute, until pale and creamy.
5
Spoon into muffin-sized paper cases and bake for 15-20 minutes.
6
Decorating:
7
Mix first 4 ingredients and beat until pale and creamy.
8
Pipe or spread a quantity of icing onto each cupcake, to cover the top, keeping back a small quantity to do the eyes.
9
Place 1 chocolate-covered brazil nut onto each cupcake where you would like the head to be.
10
Snap a chocolate button or coin in half and place on either side of the head as ears.
11
Snap the chocolate sticks into 4 pieces and insert each piece into the cupcake where you would like the legs to be.
12
Place marshmallows all over the rest of the icing.
13
Place 2 blobs of icing onto each brazil nut for the eyes (Or use ready-made white icing squeezy writing tubes).
14
Place a tiny chocolate chip(or a blob of black icing) onto each white eye.

8618

kcal

Calories

485

Fat

970

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the cupcakes, 225 g self-raising flour, 175 g caster sugar, 175 g butter, and more.

Yes, Sheep Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sheep Cupcakes

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