❧ COOKING COMPANION MARSHMALLOW SHEEP
Celebrate spring and all that comes with it. Makes 10 cupcakes
❤ 100g soft margarine ❤ 100g caster sugar ❤ 100g self-raising fl our ❤ 2 medium eggs ❤ 1 teaspoon vanilla essence
Buttercream ❤ 100g butter, softened ❤ 225g icing sugar, sifted ❤ 1 tablespoon water
Decoration ❤ Mini white marshmallows ❤ Large white marshmallows ❤ White writing icing, for sticking ❤ Black writing icing ❤ Sugar fl owers
1 Pre-heat the oven to 180 C / 350 F / Gas 4. Line a muffi n tin with 10 paper cases
2 Put the cake ingredients into a bowl and beat together until smooth. Transfer to the paper cases – they should be half full. Bake for 18 to 20 minutes, until well risen and springy when pressed
3 For the buttercream, beat the butter until creamy, using an electric mixer, then gradually beat in the icing sugar. Finally, beat in the water.
4 Spread a layer of buttercream over the top of each cupcake using a palette knife, and make a small mound of buttercream in the centres
5 Arrange the mini marshmallows in two circles around the top of the cupcakes. Cut one third off the large marshmallows and place a large piece on top of each mound of buttercream to make the faces
6 Cut the smaller pieces of marshmallow in half again and place on either side of the faces for the ears
The cut sides should stick naturally, but, if needed, you could use white writing icing
7 Stick 3 mini marshmallows on top of each head and use black writing icing to draw on eyes and noses. To fi nish, stick a sugar fl ower in the centre of each sheep cupcake.
CHOCOLATE EGG NESTS
You can’t go wrong with this simple classic that we make year after year. Makes 8 nests
Inspired Download Annabel
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❤ 85g Rice Krispies ❤ 75g milk chocolate ❤ 75g plain chocolate ❤ 50g butter ❤ 2 tbsp golden syrup ❤ Mini candy coated eggs
1 Place the Rice Krispies in a bowl.
2 Break the chocolate into pieces and put into a saucepan together with the butter and golden syrup and melt over a gentle heat.
3 Line two baking sheets with foil or non-stick baking paper.
4 Stir the Rice Krispies into the chocolate mixture and spoon eight mounds onto the baking sheets, shaping into rounds with a dip in the centre.
5 Chill in the fridge for several hours until set, then peel off the nests carefully and fi ll with mini eggs.
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