Easter Chick Cupcakes
If you’re looking for a fluffy break from chocolate, these buttery cupcakes will add some zest to your Easter.
Cooking time20 minutes
Prep time45 minutes
Servings12 portions
Ingredients
- 150g Stork with butter
- 150g caster sugar
- 3 medium eggs
- 150g self-raising flour (or 150g flour and 1 tsp baking powder)
- Zest of 1 lemon
- Juice of ½ lemon
- 125g Stork with butter
- 350g icing sugar
- Juice of ½ lemon
- A little yellow food colouring
- Orange ready to roll icing
- Small choc chip sprinkles
- 12 yellow cupcake liners
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- Line a cupcake pan with yellow paper liners and preheat the oven to 160c (fan)/180c/Gas Mark 4.
- Cream together the Stork with butter and sugar until light and fluffy and then beat in the lemon zest.
- Add the eggs one at time beating the mixture well after each.
- Fold through the flour and lemon juice until smooth and well blended.
- Divide the mixture between the paper cases and bake in the oven for 20 minutes until golden and springy to the touch.
- Transfer the cupcakes to a wire rack and allow to cool fully.
- 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.
- Cover the tops of the cupcakes with frosting, spreading with a palette knife.
- 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.
- Add 2 small choc chip sprinkles to the top of the cupcake to form the eyes and add the beak, feet and wings.
- Serve.
