Little Chick Cupcakes
Let them flock to the kitchen with these deliciously tempting cupcakes, complete with little Easter chicks.
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Ingredients
150 g butter softened
150 g caster sugar
2 large eggs
150 g self raising flour
½ tsp baking powder
1 tsp ground cinnamon
1 tsp mixed spice
50 g peeled apple, grated
30 g dried apricots, chopped finely
30 g sultanas
30 g golden marzipan, grated
150 g caster sugar
2 large eggs
150 g self raising flour
½ tsp baking powder
1 tsp ground cinnamon
1 tsp mixed spice
50 g peeled apple, grated
30 g dried apricots, chopped finely
30 g sultanas
30 g golden marzipan, grated
Icing
100 g butter, softened
100 g icing sugar, sieved
50 g cream cheese
100 g icing sugar, sieved
50 g cream cheese
Decoration
Yellow fondant or marzipan for the chick
Black writing icing for the eyes
Mini Eggs
Black writing icing for the eyes
Mini Eggs
Method
- Preheat the oven to 180c / 160C Fan/ Gas 4. Line a muffin tin with paper cases.
- Put the butter, caster sugar, eggs, flour, baking powder into a mixing bowl and beat together using an electric mixer or by hand. Add the remaining ingredients and beat again. Spoon into the paper cases.
- Bake for 20 to 25 minutes until lightly golden and well risen. Leave to cook on a wire rack.
- To make the icing, beat all of the icing ingredients together until smooth. Spread onto the cold cupcakes.
- Mould the fondant into the shape of a chick, draw on some black eyes using Writing icing and add a couple of mini Easter Eggs.
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