Spring Lamb Cupcakes


15-18 mins

Total time:

40 mins


Approximately 12


  • 150g softened butter
  • 150g caster sugar
  • 150g self-raising flour
  • 3 large free-range eggs
  • 2 tbsp milk
  • ½ tsp vanilla extract
  • 150g black sugarpaste (for decoration)
  • 15g white sugarpaste (for decoration)
  • 100-120g white mini marshmallows (for decoration)
  • 50g softened butter (for buttercream frosting)
  • 100g icing sugar (for buttercream frosting)
  • Few drops of vanilla extract (for buttercream frosting)


  1. Preheat the oven to 190°C/170°C fan/gas 5. In a large mixing bowl, beat the softened butter, caster sugar, self-raising flour, eggs, milk, and vanilla extract with an electric mixer until light and fluffy. Divide the mixture into cupcake cases in a tin and bake for 15-18 minutes or until the cakes have risen and spring back when lightly pressed. Transfer to a wire rack to cool.
  2. Take a small piece of black sugarpaste (about 10g) and knead it to soften. Shape it into an oval, slightly flatten it, and make one end narrower than the other to create the forehead and chin. Set aside.
  3. Knead and flatten two smaller pieces of black sugarpaste into ovals for the ears. Press them onto either side of the wider part of the head.
  4. Create eyes by making two small balls of white sugarpaste and pressing them onto the head, slightly flattening them. Add two tiny balls of black sugarpaste onto the eyes. Optionally, create a small flattened cone shape from black sugarpaste for a tail.
  5. To make the buttercream frosting, mix the softened butter, icing sugar, vanilla extract, and 1 tbsp boiling water in a large bowl. Beat until smooth, light, and fluffy.
  6. Spread buttercream over the top of each cake, place a head on each cake, and press white mini marshmallows all over the top. Add the tail if desired. Serve and enjoy!


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Spring Lamb Cupcakes, 5.0 out of 5 based on 1 rating

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