Ingredients for Sheep Cupcakes
- Self Raising Flour
- Caster Sugar
- 170g softened butter
- 2 large eggs
- 2-4 tbsp milk (for frosting)
- Icing Sugar
- Hot Water
- Vanilla Essence
- Mini Marshmallows
- Chocolate Covered Brazil Nuts
- Dark Chocolate Melts
- Chocolate Chips
- 12 chocolate sticks
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How to Make Sheep Cupcakes
- Preheat oven to 180°C (350°F).
- Sift together 200g all-purpose flour, 1 tsp baking powder, and ½ tsp baking soda.
- In a separate bowl, cream together 170g softened butter and 170g granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Spoon batter into 12 lined muffin cups, filling each about ¾ full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool completely on a wire rack.
- While cupcakes cool, prepare the buttercream frosting: Cream together 115g softened butter and 340g powdered sugar until smooth. Add 2-4 tbsp milk to reach desired consistency.
- Pipe or spread buttercream frosting onto each cooled cupcake.
- Place one chocolate-covered Brazil nut on top of each cupcake for the head.
- Break chocolate buttons or coins in half and place two pieces on either side of the Brazil nut for ears.
- Snap chocolate sticks into four pieces and insert into the cupcake for legs.
- Cover the remaining frosting with mini marshmallows.
- Pipe two small dots of white frosting onto each Brazil nut for eyes.
- Add a tiny chocolate chip to the center of each white frosting dot for pupils.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
241g
Fat
92g
Carbs
25g
