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Annabel Karmel
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Little Chick Cupcakes

Let them flock to the kitchen with these deliciously tempting cupcakes, complete with little Easter chicks.

Prep Time: 30 minutes
Cook Time: 25 minutes
Makes: 12
Suitable for Freezing
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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


100 g butter, softened
100 g icing sugar, sieved
50 g cream cheese


Yellow fondant or marzipan for the chick
Black writing icing for the eyes
Mini Eggs
  1. Preheat the oven to 180c / 160C Fan/ Gas 4. Line a muffin tin with paper cases.
  2. 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.
  3. Bake for 20 to 25 minutes until lightly golden and well risen. Leave to cook on a wire rack.
  4. To make the icing, beat all of the icing ingredients together until smooth. Spread onto the cold cupcakes.
  5. 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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