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Annabel Karmel
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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
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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