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
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.
