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Marshmallow sheep cupcakes


Makes: 12
timePrep time: 40 mins
timeTotal time:
Marshmallow sheep cupcakes
Recipe photograph by Tara Fisher

Marshmallow sheep cupcakes

With a handful of marshmallows, you can transform cupcakes into sweet little sheep

Makes: 12
timePrep time: 40 mins
timeTotal time:

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Nutritional information (per serving)
Calories
438Kcal
Fat
20gr
Saturates
14gr
Carbs
58gr
Sugars
42gr
Fibre
1gr
Protein
5gr
Salt
0.4gr

Mitzie Wilson

Mitzie Wilson

Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.

See more of Mitzie Wilson’s recipes
Mitzie Wilson

Mitzie Wilson

Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.

See more of Mitzie Wilson’s recipes

Ingredients

  • 125g soft butter
  • 150g caster sugar
  • 2 medium eggs, beaten
  • 200g self-raising flour
  • 125g coconut milk
  • 1 tsp baking powder
  • zest and juice of 1 lime
  • 50g desiccated coconut
To decorate
  • 100g full-fat soft cheese
  • 25g icing sugar
  • 100ml double cream
  • zest of ½ lime
  • about 250g black ready-to-roll icing
  • a few pink heart sugar sprinkles or small red chocolate beans
  • white ready-to-roll icing or thick white royal icing
  • black writing icing
  • 1 x 180g pack white mini marshmallows

Step by step

Get ahead
The un-iced cupcakes can be frozen for up to 1 month. Once decorated, eat within 24 hours.
  1. Preheat the oven to 180°C, fan 160°C, gas 4 and put 12 green or white paper cases in a cupcake or muffin tray.
  2. Put the butter and sugar in a mixing bowl and beat until light, creamy and pale in colour. Gradually add the eggs, beating well and adding a spoonful of flour if the mixture starts to curdle. Shake the tin of coconut milk well, then stir to make sure the consistency is smooth before measuring out 125g. Mix the flour and baking powder into the creamed mixture, then add the coconut milk, lime zest and juice and desiccated coconut, and combine until just smooth, but don’t overbeat or the cakes will be tough.
  3. Divide the mixture between the cupcake cases and bake for 20-25 minutes until golden and firm to the touch. Allow to cool in the tin for 5 minutes, then transfer the cupcakes to a wire rack to cool completely.
  4. To make the icing, beat the soft cheese and icing sugar until smooth, then beat in the double cream and lime zest until smooth and thick. Spread a little icing over each cupcake.
  5. Make sheep faces with small balls of black icing, flattened into an oval. Place on top of the cakes, then shape tiny pointed ears by pinching small balls of icing and placing either side of the sheep faces. Make little tails by rolling more of the black icing into a small spiral and place on the edge of the frosting behind the face. Add a heart- shaped sprinkle for the nose, a tiny ball of white icing or a small blob of piped royal icing for the eyes, and dots of black writing icing for pupils. Decorate the remaining space on top of each cupcake with white marshmallows for the wool.

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