How cute are these Easter Spring Lamb Cupcakes! Another super easy recipe to have fun baking and decorating during the Easter holidays.
Ready in: 1hr 15 mins
150g butter, softened
150g caster sugar
150g self-raising flour
3 large free-range eggs
2 tbsp milk
½ tsp vanilla extract
50g butter, softened
100g icing sugar, plus extra for dusting
Few drops vanilla extract
150g ready roll black icing
15g ready roll white icing
100-120g white mini marshmallows
Heat the oven to 190°C/170°C fan/gas 5. Put the butter, sugar, flour, eggs, milk and vanilla extract in a large mixing bowl and beat using an electric mixer until light and fluffy.
Line a 12-hole cupcake tray with cupcake cases and divide the mixture into the cases and bake for 15-18 minutes or until golden. Remove from the oven and cool on a wire rack.
Whilst the cupcakes are cooling you can make the buttercream. Add the butter, icing sugar, vanilla extract and 1 tbsp boiling water and beat well until smooth and fluffy. Leave this to one side and start to make the lamb faces.
Look at the image above and create the lamb faces using the ready roll black and white icing. Remember, they don’t have to be perfect!
Working on one cake at a time, spread some buttercream over the top of the cake and stick on one of your lamb faces. Then add white marshmallows all over the rest of the buttercream to create the lamb’s body. Once you have decorated all 12 cakes, take a picture and tag @beckettsfarm and ENJOY!
Check out more recipe ideas here.