This is how it's made Gluten Free Easter Chick Cupcakes

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

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

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

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

  5. 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.

  6. 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.

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

  8. 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.

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

  • Temperature: 180/ 160c fan / Gas Mark 4 oC
  • Baking time:
  • Serves: 12