fbpx

Coconut Chick Cupcakes

Coconut Chick Cupcakes recipe by Annabel Karmel

Share

Coconut Chick Cupcakes

A crafty little twist on traditional cakes, these cute Coconut Chick Cupcakes make for an eggcellent Easter gift for that favourite teacher or BFF?

For another Easter tea-time treat, everyone will love these Chocolate Egg Nests

 

Ingredients

Method

  1. Preheat the oven to 160C Fan. Line a muffin tin with 10 muffin cases.
  2. Measure all of the cake ingredients into a bowl. Whisk until light and fluffy using an electric hand whisk. Spoon into the cases. Bake for 18 to 20 minutes until lightly golden. Cool on a wire rack.
  3. Whisk the butter in a bowl. Add icing sugar, milk, vanilla and whisk until pale and fluffy.
  4. Put the coconut on a baking sheet and toast in the oven for 8 to 10 minutes until golden. Leave to cool.
  5. Remove the paper cases from the cakes. Turn upside down on a tray, spread buttercream over the cakes. Roll in the toasted coconut to cover the chicks. Insert an almond for a nose and chocolate chips for eyes and add a blob of white writing icing for the pupils. Make the feet from yellow and orange jelly beans and cut a ‘v’ shape from the fruit pastilles to form the chick’s quiff.

 

Similar Recipes

Some more recipes for you to try

OUR APP

Annabel Karmel’s No.1 Rated Recipe App

Discover the shiny NEW edition of Annabel’s #1 rated Baby & Toddler Recipe App. Now packed with over 300 recipes, meal planners and a brand new Allergy Tracker.

Related Products

Similar products you might enjoy!

© 2021 Annabel Karmel Group Holdings Limited
Scroll to Top

Join the AK Club

Join our AK Club today for FREE and gain access to a fantastic selection of  benefits, such as 900+ exclusive recipes, unmissable monthly competitions, vouchers and promotional offers & lots more!

Log in

Login to the AK club for exclusive member benefits.