Sheep and bunny cupcakes
Enjoy some fun baking with the kids this easter weekend with these sweet sheep and bunny cupcakes!
You will need:
1 large egg Milk
a pinch of salt
White, pink and black ready-to-roll icing
White mini marshmallows
1. To make the chocolate cupcakes, heat the oven to 180ºC / 160º fan / gas mark 4. Line a 12-hole muffin tin with paper cases.
2. In a large bowl beat together 100g softened butter and 200g caster sugar until light and fluffy.
3. In a jug whisk together 1 large egg and 100ml milk.
4. Combine 150g self-raising flour with 50g cocoa powder, and a pinch of salt.
5. Pour half of the milk mixture into the butter and sugar and beat together, followed by half of the flour mixture. Repeat again with the rest of the milk mixture and then the rest if the flour mixture.
6. Divide equally between the cupcake cases and bake in the oven for 20 minutes, or until cooked through. Transfer to a cooling rack and leave to cool completely.
7. To make the buttercream, beat 150g softened butter with 300g icing sugar and 2 tbsp milk. Spoon a quarter into another bowl and beat in 2 tbsp cocoa powder and a splash of milk.
8. Spread the plain buttercream onto half of the cupcakes. Use a little black ready-to-roll icing to shape a head and ears and push into the buttercream. Use a dab of water to stick on the ears. Then make 2 small balls from white ready-to-roll icing for the eyes, and 2 smaller balls from the black. Stick onto the faces. Use a skewer to make the sheep’s nostrils. Push white mini marshmallows into the rest of the buttercream to make the sheep’s woolly fleece.
9. Use the chocolate buttercream to ice the remaining cupcakes. Pipe a blob of the plain buttercream onto the centre of the cupcake for the bunny’s bottom, and top with a white mini marshmallow.
10. Use 2 pieces of white ready-to-roll icing to make the bunny’s feet, then small balls of pink ready-to-roll icing to make the pads of the feet, sticking them into place with a dab of water.