Fancy making cupcakes that look like Easter chicks? Bake a batch of these brilliant Easter cupcakes from children's food guru Annabel Karmel.

For more Easter treats, check out these Easter marshmallow lamb cupcakes, Easter animal cookies and Easter cornflake nests.


For the cakes

  • 125g butter at room temperature
  • 125g caster sugar
  • 125g self-raising flour, sifted
  • ¼tsp baking powder
  • 2 eggs
  • ½tsp lemon zest

For the icing

  • 225g icing sugar
  • yellow food colouring

For the decoration

  • orange M&Ms
  • black writing icing pen


  • STEP 1

    Preheat the oven 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 a pinch of 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 to 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.

You can find more than 300 recipe and cooking ideas on Annabel Karmels' Healthy Baby & Toddler Recipes app.



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