Not long to go until Easter so how about having a go at some backing over the Easter break! Our Wales Reporter Ellie shares a recipe for some lovely lamb cupcakes…
150g softened butter
150g caster sugar
150g self-raising flour
3 large free-range eggs
1/2 tsp vanilla extract
For the decorations
black sugar paste or ready to roll icing sugar
mini white marshmallows
white sugar paste or white chocolate drops
For the butter cream
50g softened butter
100g icing sugar
few drops of vanilla extract
1- Heat the oven to 190 degrees
2- Put the butter, sugar, flour and vanilla extract into a large mixing bowl and beat until light and fluffy.
3- Divide the mixture amongst the cake cases and bake for 15-18 minuets or until they have risen.
4- To make the butter cream, put the butter, icing sugar, vanilla extract and 1 tbsp of boiling water. Beat well until smooth, light and fluffy.
5- Spread the butter cream onto the cooled cakes and then press the mini marshmallows all over the top.
6- To make the faces break off a small piece of the black icing and roll into a ball, flatten into an oval shape.
7- For the ears roll two small balls and flatten into oval shapes.
8- If you can find icing eyes perfect else I used white chocolate drops, then use a small amount of the black icing for the black part of the eye.
9- To attach use a bit of the butter icing to stick the faces on.
Don’t forget to tag us in your creations!
Regional Reporter - Mid Wales
I am an equestrian Confidence and Mindset Coach. I help riders and equine business owners to transform their mindset and hit their goals. I’m a certified NLP Practitioner and I love helping people to start believing in themselves and find their true worth. I’m a mum to two little boys we live on a farm in Wales, with our small herd of Shetland Ponies and my welsh Cob Red. We love nothing more than exploring the beautiful welsh countryside with our dogs and visiting the coast in the hope of spotting some dolphins.