Marshmallow Sheep Cupcakes

Serves: 12

You will need

For the cupcake mixture:
100g Kerrygold butter, softened at room temperature
100 caster sugar
2 free-range eggs, lightly beaten
1 tablespoon vanilla extract
100g self-raising flour
1-2 tablespoons milk

For the buttercream icing:
100g butter, softened
225g icing sugar, sieved

For the marshmallow sheep:
1 pack mini white marshmallows
Liquorice allsorts
Bag of fruit pastilles (black sweets required)


1. Pre-heat the oven to 180ºC/Gas Mark 4 and line a 12 hole muffin tin with paper cases.

2. For the cupcake mixture, cream the butter and sugar together in a bowl until pale in colour. Beat in the eggs a little at a time and stir in the vanilla extract.

3. Fold in the flour using a large metal spoon, adding a little milk until the mixture is of dropping consistency. Spoon the mixture into the paper cases until they are half full.

4. Bake in the oven for 15-20 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool fully on a wire rack.

5. Meanwhile for the buttercream, beat the butter until creamy in an electric mixer then gradually fold in the sifted icing sugar until smooth.

6. Spread a generous layer of buttercream over the cupcakes using a palette knife, making a small mound of buttercream in the centre.

7. Place a black fruit pastille on each cake for the face. Arrange the mini marshmallows onto the buttercream to look like a sheep.

8. To make the eyes take the whites from the liquorice allsorts, and using a very small amount roll into a tiny ball and stick two on each face using the buttercream. Then using the liquorice layer take an even smaller amount and roll into a tiny ball to make the pupil of the eyes and stick with more buttercream onto the white of the eye.

10. To make the sheep tail use the liquor ice layer again from the allsorts and cut a thin strip. Stick it on with buttercream.

Recipe courtesy of

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