Easter Chick Cupcakes

Makes 12 cupcakes

Ingredients

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

Total time required 40 mins

• Preparation time: 20 mins
• Cooking time: 20 mins

Instructions

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