Ingredients

For the chocolate cupcakes:

  • 115 g Fairtrade white caster sugar by Sainsbury’s
  • 115 g butterlicious by Sainsbury’s
  • 2 medium free-range eggs by Sainsbury’s
  • 115 g self-raising flour by Sainsbury’s
  • 1 tbsp cocoa by Sainsbury’s
  • 1 tbsp semi-skimmed milk by Sainsbury’s

For the vanilla buttercream:

  • 175 g unsalted English butter by Sainsbury’s, at room temperature
  • 250 g British icing sugar by Sainsbury’s
  • 0.5 tsp Sainsbury’s Taste the Difference Madagascan vanilla extract

To decorate:

  • 125 g mini white marshmallows by Sainsbury’s
  • 180 g black ready to roll icing by Sainsbury’s
  • 25 g white ready to roll icing by Sainsbury’s

You will also need:

  • 12 cupcake cases
  • a 12-hole muffin tray
  • a cocktail stick

Method

To make the cakes:

  1. 1

    Preheat the oven to 200°C / fan 180°C / gas 6. Line a muffin tray with 12 cupcake cases. Place the sugar and butterlicious in a large bowl and beat with a handheld electric beater until pale and fluffy. Add one egg to the mix at a time beating after each addition.  

  2. 2

    Sieve the self-raising flour and cocoa powder into the mix and stir until combined. Add a tbsp of milk to loosen the mix a little and stir again. Spoon into the prepared cake cups and bake for 12-15 minutes until firm and a skewer comes out clean. Transfer to a wire rack to cool.

To make the buttercream and decorate the cakes:

  1. 1

    In a large mixing bowl, use an electric hand whisk on a medium setting to beat the butter for 2-3 minutes, until pale and soft.

  2. 2

    Add just half of the icing sugar to the mixing bowl so it doesn’t all puff up in a cloud when you start to mix. Beat on a medium setting at first, then on a higher setting until smooth, then repeat with the other half of the icing sugar. Continue to beat for 1-2 minutes, until the mixture is fluffy and pale, then add the vanilla extract and beat again.  

  3. 3

    When the cupcakes are completely cool, spread the buttercream over the tops to make smooth domes. Arrange about 25-30 mini marshmallows on each cake, leaving enough space for an icing head.

  4. 4

    Take a 10g piece of black icing and use your hands to roll and form it into the shape of a sheep's head. Use more black icing to make ears by rolling small sausages and pinching one end. Press into place, using a drop of water to stick them on if necessary.

  5. 5

    Make the eyes by forming little balls of white icing, finishing with little balls of black icing for the pupils. Press onto the head, using a dot of water to help them stick if needed. Make two holes for the nostrils with the end of a cocktail stick and pop on top of the cake.

Nutritional Details

Each serving provides
  • Energy 1859kj 444kcal 22%
  • Fat 20.1g 29%
  • Saturates 4.1g 21%
  • Sugars 51.9g 58%
  • Salt 0.26g 4%

% of the Reference Intakes

Typical values per 100g: Energy 1813kj/433kcal

Each serving provides

62.4g carbohydrate 0.8g fibre 3.2g protein

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