Annabel Karmel’s Easter chick cupcakes

  • Makes 12

How to create some Easter baking fun by making chick cupcakes with yellow icing and orange M&M beaks

easter chick cupcakes


For the cakes

  • Butter 125g, at room temperature
  • Caster sugar 125g
  • lemon zest 1/2 tsp
  • Self raising flour 125g, sifted
  • Baking powder 1/4 tsp
  • Eggs 2

For the icing

  • Icing sugar 225g

For the decoration

  • Orange M&Ms
  • Black writing icing pen


  • Step 1

    Preheat the over to 180C/Gas Mark 4. Line a muffin tin with paper cases, or use novelty ones.

  • Step 2

    Beat the butter and sugar in a bowl till pale and fluffy. Add the sifted flour, baking powder and salt.

  • Step 3

    Beat the eggs and the lemon zest and add to the bowl. Beat until just combined. Spoon the mixture into the paper cases.

  • Step 4

    Bake for 18-20 minutes until risen, golden and firm.

  • Step 5

    Leave the cakes in the tin for 10 minutes, then allow to cool on a wire rack.

  • Step 6

    To make the icing, stir enough water into the icing sugar to make a spreading consistency. Add a couple of drops of food colouring until you get the colour you want.

  • Step 7

    Spread the icing onto the cold cupcakes. Use two M&Ms to make the beak and draw on eyes with the icing pen.

For more food ideas from Annabel Karmel, download her Healthy Baby & Toddler Recipes app, which features more than 300 recipes and cooking ideas, including shopping lists and meal planners.

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