Marshmallow sheep cupcake recipe | Sainsbury`s Magazine

Ingredients

• 125g soft butter
• 150g caster sugar
• 2 medium eggs, beaten
• 200g self-raising flour
• 125g coconut milk
• 1 tsp baking powder
• zest and juice of 1 lime
• 50g desiccated coconut
• 100g full-fat soft cheese
• 25g icing sugar
• 100ml double cream
• zest of ½ lime
• about 250g black ready-to-roll icing
• a few pink heart sugar sprinkles or small red chocolate beans
• white ready-to-roll icing or thick white royal icing
• black writing icing
• 1 x 180g pack white mini marshmallows