Summary

Ingredients

For the dough:

• 120 g butter, soft
• 120 g suar
• 200 g wheat flour
• 3 egg (s)
• 1 packet vanilla sugar
• 1 packet chocolate pudding powder
• 3 teaspoons, leveled baking powder
• 12 paper cases

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

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Instructions

1. Dough:
2. 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.
3. 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.
4. Frosting / Cream:
5. 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.
6. Then use a spatula or a decorative nozzle to pour the cream onto the cooled cupcakes.
7. Decoration:
8. 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.
9. Now press the mini marshmallows into the cream and finally the sheep`s face in an empty space.