Spring lamb cupcakes

Spring lamb cupcakes
  • Serves icon Makes 12
  • Time icon Hands-on time 40 min, oven time 15-18 min, plus cooling

These cute Easter cupcakes shaped as spring lambs are perfect for baking with kids over the long Easter bank holiday weekend.

Want more Easter baking inspiration to keep the kids busy and fed over the Easter holidays? Try our hot cross cookies recipe, or Martha Collison’s easy coconut macaroon nests.

Nutrition: Per Cupcake

Calories
358kcals
Fat
16.1g (9.5g saturated)
Protein
3.9g
Carbohydrates
49.2g (38g sugars)
Fibre
0.5g
Salt
0.5g
Calories
358kcals
Fat
16.1g (9.5g saturated)
Protein
3.9g
Carbohydrates
49.2g (38g sugars)
Fibre
0.5g
Salt
0.5g

Ingredients

  • 150g butter, softened
  • 150g caster sugar
  • 150g self-raising flour
  • 3 large free-range eggs
  • 2 tbsp milk
  • ½ tsp vanilla extract

For the decoration

  • 150g black sugarpaste
  • 15g white sugarpaste (see tips)
  • 100-120g white mini marshmallows

For the buttercream frosting

  • 50g butter, softened
  • 100g icing sugar, plus extra for dusting
  • Few drops vanilla extract

You’ll also need

  • 12-hole muffin tin lined with cupcake cases
  • Electric mixer

Method

  1. To make the cupcakes, heat the oven to 190°C/170°C fan/gas 5. Put the butter, sugar, flour, eggs, milk and vanilla extract in a large mixing bowl and beat using an electric mixer until light and fluffy. Divide the mixture among the cupcake cases in the tin and bake for 15-18 minutes or until the cakes have risen and spring back when lightly pressed in the centre. Remove from the oven and transfer to a wire rack to cool.
  2. To make the sheep faces, break off a small piece of black sugarpaste (about 10g in weight), then knead to soften and shape into an oval. Slightly flatten the oval, shape to make one end slightly narrower than the other (to create the forehead and chin), then set aside.
  3. Take 2 smaller pieces of black sugarpaste, knead gently, then flatten into little ovals for the ears. Press these onto either side of the wider part of the head (see tips).
  4. To make the eyes, take 2 small balls of white sugarpaste and press them onto the head, flattening them slightly. Then make 2 very tiny balls of black sugarpaste and press onto the eyes (or see tips). If you like, make a small long cone shape from the black sugarpaste and flatten it slightly for a tail.
  5. To make the buttercream frosting, put the butter in a large mixing bowl and add the icing sugar, vanilla extract and 1 tbsp boiling water. Beat well until smooth, light and fluffy.
  6. Working on one cake at a time, spread buttercream over the top of a cake and stick on a head, then press white mini marshmallows around it, all over the top. Stick on the tail, if using. Let the children pile in…

delicious. tips

  1. If the icing gets too sticky, dust your hands with a little icing sugar. If you work quickly the pieces of sugarpaste will stick to each other, but if they’ve dried out, brush them with a little cold water to stick them on – take care not to use too much water, though, or it will dry leaving shiny marks. Or, you can buy ready-made lamb eyes here.

  2. The cupcakes will keep in an airtight container for up to 2 days.

Recipe By

Sophie Austen-Smith

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