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Sheep Cupcakes

Category: Family meals, Desserts
Sheep Cupcakes


  • 100g/4oz Kerrygold butter, softened at room temperature
  • 100g/4oz caster sugar
  • 2 free-range eggs, lightly beaten
  • 1 tsp vanilla extract
  • 100g/4oz self-raising flour
  • 1-2 tbsp milk
  • 1 pack mini white marshmallows
  • Liquorice Allsorts
  • Bag of fruit pastilles (Black sweets required)
  • 100g (4oz) butter, softened
  • 225g (9oz)  icing sugar, sieved


  1. Preheat the oven to 180C/gas mark 4 and line a 12-hole muffin tin with paper cases.
  2. Cream the butter and sugar together in a bowl until pale in colour.  Beat in the eggs a little at a time and stir in the vanilla extract.
  3. Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full.
  4. Bake in the oven for 15-20 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool fully on a wire rack.
  1. Beat the butter until creamy in an electric mixer then gradually fold in the sifted icing sugar until smooth.  
  2. Spread a generous layer of buttercream over the cupcakes using a palette knife making a small mound of buttercream in the centre.
  3. Place a black fruit pastille on each cake for the face. Arrange the mini marshmallows onto the buttercream to look like a sheep. 
  4. To make the eyes take the whites from the liquorice allsorts, and using a very small amount roll into a tiny ball and stick 2 on each face using the buttercream. Then using the liquorice layer take an even smaller amount and roll into a tiny ball to make the pupil of the eyes and stick with more buttercream onto the white of the eye.
  5. To make the sheep tail use the liquorice layer again from the allsorts and cut a thin strip and stick into the back of the cupcake into the buttercream.