Cupcake sheep with marshmallow frosting

Ingredients for 1 servings:

• 120 g butter, soft
• 120 g sugar
• 200 g wheat flour
• 3 eggs
• 1 packet of vanilla sugar
• 1 pack of chocolate pudding powder
• 3 tsp, leveled baking powder
• 12 paper baking cups
• 225 g butter, soft
• 200 g cream (marshmallow cream)
• 150 g icing sugar, up to 250 g until the cream is firm enough
• ½ sachet of vanilla sugar, or a few drops of vanilla flavor
• n. B. Marshmallow(s) (mini)
• Marzipan paste
• Sugar writing, from the tube, brown or black

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 55 minutes

Dough: Place the softened butter, sugar, and vanilla sugar in a bowl and beat with a mixer on medium speed until creamy. Gradually beat in the eggs, one at a time. Mix together the flour, pudding powder, and baking powder, sift them into the mixture, and mix in. Pour the batter into the 12 baking cups and bake on the middle rack of an oven preheated to 180-200°C for approx. 20-25 minutes. Frosting/Cream: Beat the butter on medium speed until creamy, then add the marshmallow cream and mix everything well with a mixer. Add the vanilla sugar or vanilla extract. Gradually beat in the icing sugar, approx. 150-250g, until you are satisfied with the firmness of the cream. It shouldn’t be too soft to spread on the cupcakes; it’s better to refrigerate it for half an hour beforehand. Then pipe the cream onto the cooled cupcakes using a spatula or a decorative nozzle. Decoration: Form 12 small balls from the marzipan mixture and then shape them with your fingers until they resemble pears. Use the icing to draw eyes and use a toothpick to create nostrils. Press the mini marshmallows into the marzipan mixture and finally, place the sheep’s face in an empty space.