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Easter Chick Cupcakes

Easter Chick Cupcakes

By Stork Recipes
Published on 23 June 2021
If you’re looking for a fluffy break from chocolate, these adorable, buttery lemon cupcake treats will add some zest to your Easter.
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Time and servings

40 minsTotal time
20 minsPrep time
20 minsCooking time

Ingredients

  • 350 icing sugar
  • 150 g of caster sugar
  • 275 stork with butter, 150g for cupcake, 125g for frosting
  • 150 self-raising flour
  • 12 cupcake cases
  • 3 medium of eggs
  • 1 orange ready to roll icing
  • 1 chocolate chips
  • 1 yellow food colouring
  • 1 lemon

Method

  1. Step 1

    Line a cupcake pan with yellow paper liners and preheat the oven to 160c (fan)/180c/Gas Mark 4.
  2. Step 2

    Cream together 150g of the Stork with butter and caster sugar until light and fluffy and then beat in the zest of 1 lemon.
  3. Step 3

    Add the eggs one at time beating the mixture well after each.
  4. Step 4

    Fold through the flour and juice of 1/2 a lemon until smooth and well blended.
  5. Step 5

    Divide the mixture between the paper cases and bake in the oven for 20 minutes until golden and springy to the touch.
  6. Step 6

    Transfer the cupcakes to a wire rack and allow to cool fully.
  7. Step 7

    In a bowl, beat together 125g of the Stork with Butter, icing sugar and remaining lemon juice to make the frosting. Add a little yellow food colouring to colour the frosting a golden yellow.
  8. Step 8

    Cover the tops of the cupcakes with frosting, spreading with a palette knife.
  9. Step 9

    Lightly dust your work surface with icing sugar and roll out some of the orange ready to roll icing on to this. For each chick cut 2 triangular feet with a sharp knife. Cut out 2 triangular wings and mark on lines for the feathers using the knife. For the beak cut a square and make an indent diagonally. Gently fold the indented square to make the beak.
  10. Step 10

    Add 2 small choc chip sprinkles to the top of the cupcake to form the eyes and add the beak, feet and wings.