There are lots of tasty treats around at Easter and if you find yourself drowning in a sea of chocolate you may want to use up a few items in your baking. You could always make some cupcakes as an alternative present to an egg, as an end of term thank you to teachers or for any seasonal celebrations.
These light chocolate sponges are topped with a sweet butter cream icing and mini marshmallows. The sheep tie in well with spring and the arrival of lambs but these would make a nice treat for a 7th anniversary where the traditional gift is wool (and copper)!
This is certainly a fun recipe to make with the kids during the holiday.
4oz caster sugar
4oz self raising flour
1 tbsp cocoa powder
4oz icing sugar
18 giant chocolate Buttons
24 edible eyes
- Preheat the oven to 180 degrees and line a muffin tray with 12 cake cases
- In a bowl mix together the butter, sugar, flour, eggs and cocoa to form your cake batter
- Divide the mixture evenly within the cake cases using a spoon
- Bake for 12-15 minutes until risen and firm on top
- Place on a wire rack to cool
- Mix together the butter and icing sugar in a small bowl to make your butter cream
- Apply a small layer to the top of each cupcake with the back of a spoon
- Start to add on the marshmallows so the top of each cupcake is covered
- Use a fork or skewer to scratch two small dots onto 12 of the chocolate buttons to represent the nose
- Use a tiny amount of butter cream on the back of each eye and attach them to the 12 chocolate buttons
- Add a little butter cream to the back of the 12 chocolate buttons and attach on top of the marshamallows as faces
- Cut the edges off from the remaining 6 chocolate buttons to create ears and attach with butter cream
- You can also use the leftover pieces as tails if you wish
- For the female sheep we added edible flowers with butter cream (optional)
Have you made an Easter treats recently?