Name: Coconut Chick Cupcakes
Prep time: 40 min
Cook time: 20 min
Cuisine: British
Ingredients: 2 eggs 125g margarine 125g caster sugar 125g self-raising flour 1 tsp vanilla 10 muffin cases 175g butter softened 300g icing sugar 2 tbsp milk 1 tsp Vanilla extract 200g desiccated coconut Whole almonds Chocolate Chips White Writing Icing Yellow and orange Jelly Beans Fruit Pastilles

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

Prep Time: 30-40 minutes

Cook Time: 30 minutes

Makes: 10 cupcakes

Share

Ingredients

2 eggs
125g margarine
125g caster sugar
125g self-raising flour
1 tsp vanilla
10 muffin cases

175g butter softened
300g icing sugar
2 tbsp milk
1 tsp Vanilla extract

200g desiccated coconut

Whole almonds
Chocolate Chips
White Writing Icing
Yellow and orange Jelly Beans
Fruit Pastilles

Method

Preheat the oven to 160C Fan. Line a muffin tin with 10 muffin cases.
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.
Whisk the butter in a bowl. Add icing sugar, milk, vanilla and whisk until pale and fluffy.
Put the coconut on a baking sheet and toast in the oven for 8 to 10 minutes until golden. Leave to cool.
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.