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Woolly Sheep Cupcake Recipe from Waitrose

Date: April 1, 2016 Author: Bumpkins Team Categories: Food Fun, Things to make and do

This Easter holidays, why not try these cute little woolly sheep cakes?

Cooking with your child teaches them about where their food comes from and making healthy food choices.

Baking is the perfect way to get started – all that weighing and measuring, mixing, stirring, timing and even a bit of science as the cakes bake in the oven.

The recipe is courtesy of Waitrose


Woolly sheep cupcakes

  • Preparation time:45 minutes, plus cooling
  • Cooking time:15-18 minutes
  • Total time:1 hour to 1 hour 3 minutes 60 minutes 5 minutes

Makes: 12


  • For the cake
  • 150g unsalted butter, softened
  • 150g caster sugar
  • 175g self raising flour
  • 3 eggs, beaten
  • 1 tsp vanilla extract
  • To decorate
  • 50g greek yoghurt
  • 175g icing sugar, plus extra for dusting
  • ½ x 130g pack black food colouring (from a four-colour pack of ready-to-roll icing)


  1. Preheat the oven to 180°C, gas mark 4. Line a 12-section tartlet tray with paper cake cases.
  2. Put the cake ingredients in a bowl and beat with a hand-held electric whisk until pale and creamy. Divide among the cake cases and bake for about 15-18 minutes until risen and just firm to the touch. Transfer to a wire rack to cool. (You might have enough mixture to make about 4 extra cakes.)
  3. To decorate, beat the yogurt and icing sugar until smooth. Pack into one corner of a small, new plastic food bag and snip off the merest tip so the icing can be piped in a thin line. (Alternatively, use a piping bag.) Pipe squiggly lines all over the cupcakes.
  4. Using your fingers, dusted with icing sugar, mould the black icing into oval shapes and press gently onto the cakes. Shape little ears and push into the icing on either side. Pipe eyes using white icing and position little balls of black icing for the centres. Use a knife to mark a little mouth on each to finish.

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