Coconut Chick Cupcakes
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A crafty little twist on traditional cakes, these cute little chicks make for an eggcellent Easter gift for that favourite teacher or BFF?
Prep Time:
30-40 minutes
Cook Time:
30 minutes
Makes:
10 cupcakes
Not Suitable for Freezing
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.
