Ewe know they’ll love making these tasty bites!
(29 votes)
Cook: 1 Hour
Serves: 14
Price: 34p per serving
Nutritional Information
Each 86g serving contains
Energy
1402kj
335kcal
1402kj
335kcal
17%
Fat
13.8g
13.8g
Med
20%
20%
Saturates
7.1g
7.1g
High
36%
36%
Sugars
37.0g
37.0g
High
41%
41%
Salt
0.52g
0.52g
Med
9%
9%
of your reference intake.
Typical energy values per 100g:
1630kj/390kcal
Typical energy values per 100g:
1630kj/390kcal
Ingredients
● 150g self-raising flour
1 level tsp baking powder
125g butter, softened
125g caster sugar
2 large eggs
2tbsp milk
380g tub Cake Angels Mallow Icing
50g black ready-to-roll icing
180g white mini mallows
1tbsp icing sugar
Black food colouring
Method
1
Preheat the oven to 180C/160C Fan/ Gas 4. Put 14 muffin cases in cupcake tins.
2
Sift flour and baking powder into bowl. Add butter, caster sugar, eggs and milk. Mix with electric whisk until fluffy.
3
Divide mixture evenly between muffin cases. Bake for 20 mins or until well risen. Leave to cool on a wire rack.
4
Divide mallow icing between the cakes. Smooth over the top in a domed shape.
5
Using the black icing, shape 14 ‘heads’. Make 28 ‘ears’ and attach to the heads. Mix the icing sugar with a few drops of water to make a stiff icing. Dot onto the heads to create eyes. Set aside to dry, then paint on dots of black food colouring for pupils.
6
Cover each cake in mini mallows, pressing them into the icing. To finish,
position the heads on top of the cakes.