Annabel Karmel's Easter chick cupcakes
- Preparation and cooking time
- Prep:
- Cook:
- plus 10 mins to cool
- A little work
- Makes 12 cakes
Ingredients
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
Method
- 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.