Easter Chick Cupcakes

Easter Chick Cupcakes

If you’re looking for a fluffy break from chocolate, these buttery lemon cupcakes will add some zest to your Easter.


  1. 1

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

  2. 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. 3

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

  4. 4

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

  5. 5

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

  6. 6

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

  7. 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. 8

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

  9. 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. 10

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


  • 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

Makes 12  cupcakes

Total time required 40 mins

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

Stork Recipes This recipe has been kindly provided by Stork.