Eid Sheep Cupcakes Tutorial
Serves: 24 cupcakes
 
Ingredients
Vanilla Cupcakes
  • 1¾ cup + 2 tablespoons
  • 2 tsp baking powder
  • ½ tsp baking soda
  • Pinch of salt
  • 3 eggs
  • 1¼ cup sugar
  • 2 tsp vanilla
  • ¾ cup veg oil
  • ¾ cup buttermilk
  • ½ cup milk
White Buttercream
  • 250 butter
  • 350 icing sugar (sifted)
  • 2 tblsp milk
For decoration
  • White chocolate (grated)
  • White Marshamallows
  • Desiccated coconut or coconut shreds
  • White Buttercream/frosting
  • Royal icing sheep faces (prepared in advance)
Instructions
Cupcakes
  1. Pre heat oven to 180c and prepare your muffin/cupcake pans with cupcake liners. In a mixer combine your eggs and sugar and beat for about 1 minute. Add in your oil and vanilla and beat for another minute. Mic together your flour, baking powder, and salt and set aside, you can sift these if you prefer. Measure out your milks and set aside. Add in half the the flour mixture then half the milk then the rest of the flour and follow with the last bit of milk. Mix until just combined.
  2. Fill cupcake liners until ⅔ full and place in the oven. Bake for 13-15 minutes. The tops will be slightly golden and the cupcakes will spring back if touched. Alternatively a clean skewer through a cupcake can be used to check if they’re baked. Set aside your cupcakes to cool.
Buttercream
  1. In the bowl of a mixer, place your butter and beat on a medium to high speed for as long as you possibly can. Anywhere from 5-10 is a good time. This will ensure a fluffy and creamer coloured buttercream (instead of a more yellowy one). Reduce the mixer to a very low speed and add in your sifted icing sugar. Beat until combined. Add in you milk and beat until combined.
Sheep faces/heads
  1. Make some royal icing in black and white (you could also use compound chocolate). Pipe out the faces over the template and leave aside to set for an hour. Pipe the facial features on top and leave aside to set for 24 hours. Peel off and keep aside ready for use.
To decorate
  1. Fill a piping bag with your frosting. Pipe a small dome onto the cupcake. Roll into coconut or grated white chocolate. Then pipe on a tiny dot of frosting and attach a face.
  2. If making with marshmallows, cut them in half and place the marshmallows around the cupcakes. Leave a blank spot to attach the face. Alternatively you could just frost the cupcakes in a dome shape and attache the face. Or pipe around the cupcakes, starting at the edges dragging in and continuing the process for a few layers which creates a cloud like effect. Then attach a face.
Notes
Adapted from Glorious Eats - Perfect Vanilla Cupcakes
Recipe by Modest Munchies at http://modestmunchies.com/eid-sheep-cupcakes-tutorial/