Name: Easter Chick Cupcakes
Ingredients: 110 g butter at room temperature 110 g caster sugar 110 g plain flour 2 tsp baking powder 1/4 tsp salt 2 eggs (medium) 1 tsp vanilla extract; 100 g butter, softened 100 g icing sugar, sieved 50 g cream cheese yellow food colouring; M&M’s black writing icing

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Ingredients

For the Cupcakes

110 g butter at room temperature
110 g caster sugar
110 g plain flour
2 tsp baking powder
1/4 tsp salt
2 eggs (medium)
1 tsp vanilla extract

For the Icing:

100 g butter, softened
100 g icing sugar, sieved
50 g cream cheese
yellow food colouring

For Decoration:

M&M’s
black writing icing

Method

Preheat the oven to 180C/ 350F / Gas 4.
Line a muffin tin with paper cases.
Put the butter and sugar in a bowl; and beat until pale and fluffy.
Sift the flour, baking powder and salt into the bowl.
Beat the eggs and vanilla and add to the bowl. Beat until just combined.
Spoon the mixture into the paper cases.
Bake for 18 to 20 minutes until risen, golden and firm to the touch.
Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
To make the icing, beat all of the icing ingredients together until smooth.
Add a couple of drops of food colouring until you get the colour you want.
Spread onto the cold cupcakes.
Make 2 M&M’s into the beak and draw on eyes.