Easter Lamb Cupcakes

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…

Ingredients

Cakes 

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

Method:

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!