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Easter chick cupcakes
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Festive Easter cupcakes are tweet-worthy!
Ingredients:
  • 450g pkt Vanilla Cupcake Mix
  • 60g butter, softened
  • 2 free range eggs
  • 125ml milk
  • 250g pkt Brand Ready to Roll Yellow Icing
  • 100g Brand Ready to Roll White Icing
  • 36 Brand Red Heart lollies
  • 24 brown M&M's Minis
  • 75g butter, softened
  • 120g icing sugar mixture
  • 21.00 gm lemon juice
Instructions:
  • Preheat your oven to 180°C and prepare twelve 1/3-cup (80ml) muffin pans by lining them with paper cases.
  • Prepare the cupcakes according to the packet instructions using cupcake mix, butter, eggs, and milk. Allow them to cool.
  • For the lemon buttercream, in a bowl, beat the butter with an electric mixer until very pale. Then, mix in the icing sugar and lemon juice until light and fluffy.
  • Set aside 2 teaspoons of lemon buttercream. Generously frost each cupcake with the remaining lemon buttercream, ensuring a smooth surface.
  • Sprinkle icing sugar over a clean work surface. Roll out the yellow icing to form a thin 2mm disc. Roll out the white icing in the same way.
  • Cut out 12 discs from the yellow icing using a 7cm pastry cutter and place them on the cupcakes. Cut 2cm teardrop shapes from the remaining yellow icing using a small sharp knife and attach them to the cupcakes with a touch of water to create the wings.
  • Cut 4 discs from white icing using a 7cm cutter. Next, create a zig-zag pattern down the center of each disc using a sharp knife. Attach the pieces to 4 cupcakes using a small amount of water to make eggshells.
  • Spread the reserved lemon buttercream on the remaining cupcakes to attach red hearts as feet. Use the buttercream to stick M&M's Minis on each cupcake for eyes and the remaining hearts as beaks.

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