Recipes

Preheat the oven to 180°C/160°C Fan/Gas 4.

Put all the ingredients for the cakes into a mixing bowl or food mixer, and beat together until smooth.

Line a bun tin with paper cases and half fill each case with the cake mixture.

Bake in an oven for 18 to 20 minutes, until the cakes are well risen and spring back when you press them with your fingertips. Leave to cool, then decorate.

To make the buttercream, sieve the icing sugar. Beat the butter until creamy with an electric mixer. Then gradually beat in the icing sugar. Finally beat in the water.

Spread a layer of buttercream over the cupcakes and make a small mound of buttercream in the centre.

Arrange mini marshmallows in two circles around the edge of the cakes.

Cut a large marshmallow in half. Place one half on top of the mound of buttercream for the face.

Cut the other half of the large marshmallow in half again and place on either side of the sheep’s face for the ears – you can use a blob of white writing icing to attach it. Stick some halved mini marshmallows on the top of the sheep’s head using white writing icing.

Draw eyes and noses on the sheeps’ faces using black writing icing.