Your Easter festivities are sure to be every bit as sweet as they are bright with these easy Easter chick cupcakes. With a moist vanilla cupcake topped with a delicious buttercream, these cupcakes are sure to appeal to even the pickiest eaters.
Prep: 20 minutes
Cook: 25-30 minutes
Ingredients
Sponge
- 175g self-raising flour
- 175g soft butter
- 175g caster sugar
- 3 eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
Buttercream
- 175g Soft butter
- 300g icing sugar
- Yellow food colouring
Decoration
- Orange jelly sweets
- Edible eyes
Method
1. Preheat the oven to 160 Fan. Line one muffin tin and one mini muffin tin with paper cases.
2. Measure the sponge ingredients into a large bowl. Whisk together using an electric hand whisk. Spoon into the cases. Bake for 25-30 minutes until well risen and lightly golden. Leave the cakes to cool on a wire rack.
3. Make the buttercream. Beat the butter, icing sugar, milk, and food colouring together in a bowl until fluffy. Spoon into a piping bag fitted with a small, fluted nozzle. Pipe the buttercream on the mini and big cupcakes. Arrange the mini cake on top on its side to make the chick’s head. Add the eyes and an orange sweet for the beak.
This Easter Chick Cupcakes recipe taken from Annabel Karmel‘s website.
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