- Recipes
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.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
Step 1
Line a cupcake pan with yellow paper liners and preheat the oven to 160c (fan)/180c/Gas Mark 4.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.Step 3
Add the eggs one at time beating the mixture well after each.Step 4
Fold through the flour and juice of 1/2 a lemon until smooth and well blended.Step 5
Divide the mixture between the paper cases and bake in the oven for 20 minutes until golden and springy to the touch.Step 6
Transfer the cupcakes to a wire rack and allow to cool fully.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.Step 8
Cover the tops of the cupcakes with frosting, spreading with a palette knife.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.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.