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


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.