Sheep Cupcakes

Steps

• Preheat oven to 175°C. Line a 12 count muffin pan with 12 cupcake liners. In a large bowl, beat the room temperature margarine, sugar, salt, vanilla extract with an electric mixer on medium-high speed for about 3-4 mins until creamy. Add the egg one at a time and beat for 20 seconds after each addition.
  
• Add the flour, baking powder, milk and lemon zest. Beat to incorporate on low speed. Using a large ice cream scoop, scoop even amounts in your prepared pan. Bake in the preheated oven 175°C for 20 minutes or until a toothpick inserted in center comes out clean. Transfer the muffins onto a wire rack and cool to room temperature before frosting.
  
• Frosting: In a medium bowl, whip the heavy cream together with 2 Tablespoon of powdered sugar on high speed until stiff. In another bowl, beat the cream cheese with another 2 Tablespoon of powdered sugar. Add the whipped cream into the cream cheese mixture, and mix them slowly using a spatula. Once incorporated, transfer the frosting to a piping bag. Let the cream chill at least 15 minutes in the fridge.
  
  
• Sheep’s Face: For the assembly: – Use cocoa powder to dye the fondant brown and roll it out to make a thin layer. – Use an oval shaped cookie cutter to cut out the heads of the sheep or you can modify it with a small knife. – Use a small paint brush to gently brush a small amount of water onto the fondant where you want the eyes to be.
  
  
  
• Once your cupcakes have cooled, pipe the frosting evenly onto the cupcakes. Lightly cover it in mini marshmallows to create your sheep fur. Pipe a small amount of frosting on the back of the head and you’re ready to put the sheep face on.