Cupcake Sheep with Marshmallow Frosting

Summary

Prep Time	1 hr 30 mins
Cook Time	25 mins
Total Time	3 hrs 55 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

For the cream:

225 g butter, soft
200 g cream (marshmallow cream)
150 g powdered suar, up to 250 , until the cream is firm enouh
0.5 ½ pack vanilla sugar, or a few drops vanilla flavor

For decoration:

Marshmallow (s) (mini)
Marzipan paste
Sugar writing, from the tube, brown or black

Instructions

Dough:
Put the softened butter with the sugar and vanilla sugar in a bowl and whip creamy with the mixer on a medium setting. Stir in the eggs one by one. Mix the flour, pudding powder and baking powder, sift into the mixture and stir in.
Pour the dough into the 12 molds and bake for about 20 - 25 minutes in the oven preheated to 180 - 200 ° C on the middle rack.
Frosting / Cream:
Mix the butter until creamy on a medium setting, then add the marshmallow cream and mix everything well with the mixer. Add the vanilla sugar or vanilla flavor. Gradually stir in the icing sugar, approx. 150 - 250 g, until you are satisfied with the firmness of the cream. It shouldn`t be too soft to apply to the cupcakes, it should be placed in the refrigerator for half an hour beforehand.
Then use a spatula or a decorative nozzle to pour the cream onto the cooled cupcakes.
Decoration:
Shape the marzipan mixture into 12 small balls and then work with your fingers until they look pear-shaped. Draw on eyes with sugar script and shape the nostrils with a toothpick.
Now press the mini marshmallows into the cream and finally the sheep`s face in an empty space.

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