150 g butter softened<br />
150 g caster sugar<br />
2 large eggs<br />
150 g self raising flour<br />
½ tsp baking powder<br />
1 tsp ground cinnamon<br />
1 tsp mixed spice<br />
50 g peeled apple, grated<br />
30 g dried apricots, chopped finely<br />
30 g sultanas<br />
30 g golden marzipan, grated100 g butter, softened<br />
100 g icing sugar, sieved<br />
50 g cream cheeseYellow fondant or marzipan for the chick<br />
Black writing icing for the eyes<br />
Mini Eggs<ol>
<li>Preheat the oven to 180c / 160C Fan/ Gas 4. Line a muffin tin with paper cases.</li>
<li>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.</li>
<li>Bake for 20 to 25 minutes until lightly golden and well risen. Leave to cook on a wire rack.</li>
<li>To make the icing, beat all of the icing ingredients together until smooth. Spread onto the cold cupcakes.</li>
<li>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.</li>
</ol>
Little Chick Cupcakes
Let them flock to the kitchen with these deliciously tempting cupcakes, complete with little Easter chicks.
