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Springy Sheep Cupcakes

Get your little lambs in the kitchen cooking up (or just decorating!) these easy, yet effective cupcakes. Perfect for spring!

Prep: 30 minutes
Cook: 18 – 20 minutes
Makes: 6 cupcakes


* 125g softened butter 
* 125g caster sugar
* 125g self raising flour 
* ½ tsp baking powder 
* 2 eggs
* 1 tbsp milk 
* 1 tsp vanilla extract 

Buttercream Icing:

* 100g softened butter 
* 200g icing sugar 
* ½ tsp vanilla extract 
* 1 tbsp milk 


* White mini marshmallows
* 6 Mini Creme Eggs 
* Ready-made white and black fondant or edible eyes 
* Black icing pen 
* Ready-made brown fondant icing 


  1. Preheat the oven to 160C Fan / 180C / 350F / Gas Mark 4. Line a 12-hole muffin tin with cupcake cases.
  2. Measure all of the cake ingredients into a bowl. Whisk until light and fluffy. Spoon into the cases. Bake for 18 to 20 minutes until well risen and lightly golden. Leave to cool on a wire rack.
  3. Measure all of the icing ingredients into a bowl. Whisk until fluffy. 
  4. Take one cupcake and remove the paper case. Turn it upside down and sandwich together on top of another cupcake using buttercream. This will make the sheep’s rounded body. Completely cover with buttercream and add marshmallows to make the sheep’s woolly coat, leaving a space for the head.
  5. Decorate the Mini Creme Eggs with edible eyes (or using black and white fondant icing) and make little ears from the brown fondant. Add a nose and mouth with the black icing pen. Add the head to the sheep's body using extra buttercream.

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