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