This is how it's made Easter Chick Cupcakes

  1. Step 1

    Line a cupcake pan with yellow paper liners and preheat the oven to 160c (fan)/180c/Gas Mark 4.

  2. Step 2

    Cream together the Stork with butter and sugar until light and fluffy and then beat in the lemon zest.

  3. Step 3

    Add the eggs one at time beating the mixture well after each.

  4. Step 4

    Fold through the flour and lemon juice until smooth and well blended.

  5. Step 5

    Divide the mixture between the paper cases and bake in the oven for 20 minutes until golden and springy to the touch.

  6. Step 6

    Transfer the cupcakes to a wire rack and allow to cool fully.

  7. Step 7

    Beat together the Stork with Butter, icing sugar and lemon juice to make the frosting. Add a little yellow food colouring to colour the frosting a golden yellow.

  8. Step 8

    Cover the tops of the cupcakes with frosting, spreading with a palette knife.

  9. Step 9

    Roll out some of the orange sugarpaste on your work surface lightly dusted with icing sugar to prevent it from sticking. For each chick cut 2 triangular feet with a sharp knife. Cut out 2 triangular wings and mark on lines for the feathers using the knife. For the beak cut a square and make an indent diagonally. Gently fold the indented square to make the beak.

  10. Step 10

    Add 2 small choc chip sprinkles to the top of the cupcake to form the eyes and add the beak, feet and wings.

  11. Step 11

    Serve.

  • Temperature: 160C Fan / 180C / Gas mark 4 oC
  • Baking time:
  • Serves: 12