Search

Mini Easter chick cupcakes

(0 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Easter chick mini cupcakes
Easter chick mini cupcakes
  • Makes: 24-28

  • Prep time:

  • Cooking time:

  • Skill level: Easy peasy

Mini Easter chick cupcakes are a super cute way to make Easter fun! They are seriously simple to make, but realy look the part. It's easy to scale up the mixture if you need to make several batches to feed a crowd at your bank holiday get-together. These are also fun to make with the kids, as they can help sticking the eyes or feet on, for example, but it can be fiddly work so see how they go. Plus, they're eady in just 45 mins!

Ingredients

  • 100g butter, softened
  • 100g golden caster sugar
  • 1 large egg
  • 1tsp vanilla extract
  • 100g self-raising flour
For the decoration:
  • 100g butter, softened
  • 200g golden icing sugar
  • ½tsp vanilla extract
  • A few drops yellow and orange food colouring
  • Fruity Confetti (£1.25 Waitrose), for the eyes and beak
  • Mini sugar stars, for the feet

Make sure the cakes have completely cooled down before icing them, as the chicks will collapse if the cakes are still warm.

Method

  1. Heat oven to 180, gas 4. Cream together the butter and sugar until light and fluffy. Gradually add the egg and vanilla, then fold through the flour. Spoon the mix into mini cupcake cases and bake for 15-18 mins.

  2. To make the icing, beat together the butter and icing sugar until soft and smooth. Stir through the vanilla and food colouring, a little at a time, to get the right shade of golden yellow. Leave to cool.

  3. Using a piping bag, pipe the icing onto each of the cooled cupcakes to create the chick’s body, then head. Decorate with fruity confetti and sugar stars for the eyes, beak and feet.


Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 131(kcal)
  • Fat 7.0g
  • Saturates 4.5g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 0
(0 ratings)

Your comments

comments powered by Disqus

FREE Newsletter