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  • 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


  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.


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