Farm inspired cupcakes
Have a little fun with this bank holiday's home school.
Making cupcakes is a lesson in itself; reading the ingredients, weighing then mixing them.
The science of the right temperature and how the mixture holds together to set.
Once you’ve finished the cupcakes, ask your little ones the process from memory, selecting the bowls etc to finish.
All you need is ...
1 box Betty Crocker™ Velvety Vanilla Cake Mix
3 medium free range eggs
90ml vegetable oil
1 1/2 tubs Betty Crocker™ Velvety Vanilla Icing
For the decoration
Cooking oil spray
6 large white marshmallows
125g mini white marshmallows
48 dark chocolate drops
24 pink sugar-coated mini chocolate beans
Betty's Easy Steps
reheat the oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4.
Line 2 x 12-hole muffin trays with paper cupcake cases.
In a mixing bowl, stir the cake mix, eggs, oil and water gently together,
then whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy.
Divide the mixture evenly between the cupcake cases. Bake both trays together in the oven for 18-22 minutes.
Remove from the oven and transfer the cupcakes to a wire rack to cool completely.
Spread the cupcakes with the icing, creating a small mound in the middle of each one.
Spray the blades of a pair of kitchen scissors with the cooking oil spray and cut each large marshmallow in half widthways
through the thick middle, then cut each half in half again to make 4 lambs ‘ears’ from each marshmallow.
Cut all the mini marshmallows in half widthways.
Place 2 chocolate chips, flat side facing upwards, for the eyes and a pink mini chocolate
bean for the muzzle on the mound of each iced cupcake.
Place 2 marshmallow ears, cut side down, either side of the eyes.
Place some mini marshmallow halves, cut side down, all around the ears, eyes and muzzle to resemble wool on each cupcake.
Store any leftover cupcakes in an airtight container in the fridge for 2-3 days.
Don't forget to upload a photo of your cupcakes, tag us and use