Name: Little Chick Cupcakes
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; 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

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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

Icing

100 g butter, softened
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

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.