Name: Easter Chick Cupcakes
Prep time: 30 min
Cook time: 25 min
Cuisine: British
Ingredients: 110g unsalted butter, at room temperature 110g caster sugar 110g plain flour 2 tsp baking powder 1/4 tsp salt 2 eggs 1 tsp vanilla extract; 100g unsalted butter, softened 100g icing sugar, sieved 50g cream cheese Yellow food colouring; Orange M&M’s Black writing icing

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Ingredients

Cupcakes

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

Icing

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

Decoration

Orange M&M’s
Black writing icing

Method

Preheat the oven to 180C/ 350F / Gas Mark 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 yellow colour you want.
Spread onto the cooled cupcakes.
Use two M&Ms for the chick’s beak and draw on eyes with a black writing icing pen.