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Little chick cupcakes
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Prep Time:
60 minutes
Cook Time:
20 minutes
Total Time:
80 minutes
Whip up adorable chick cupcakes - tweet-worthy Easter treats!
Ingredients:
  • 125g butter, softened
  • 4.40 gm vanilla extract
  • 2 eggs
  • 225.00 gm self-raising flour
  • 260.00 gm buttermilk
  • 40.00 ml yellow sprinkles
  • 82.50 ml yellow sanding sugar (see note)
  • 30 dark choc chips (about 1/4 cup)
  • 2 orange fruit sticks
  • 15 white chocolate melts, halved
  • 125g unsalted butter, softened
  • 225.00 gm icing sugar mixture
  • 20.60 gm milk
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Line 15 muffin pan holes with yellow paper cases.
  • In an electric mixer, whip butter, vanilla, and sugar until fluffy. Gradually add eggs one at a time, mixing well after each addition. Fold in flour and buttermilk until incorporated. Gently mix in colorful sprinkles.
  • Spoon the mixture evenly into paper cases. Bake for 18 minutes or until the cakes spring back when lightly touched. Let them sit in the trays for 5 minutes, then move them to a wire rack to cool completely.
  • To make Vanilla buttercream: In a bowl, beat butter with an electric mixer until light and fluffy, which should take about 5 minutes. Slowly incorporate the icing sugar mixture and milk while beating continuously until well combined. Finish by blending in the vanilla.
  • Pour sanding sugar into a shallow dish. Frost cupcakes with buttercream, then gently coat with sanding sugar. Press two chocolate chips, flat-side up, into each cupcake for eyes. Use a toothpick to add dots of icing on the chocolate chips for pupils. Cut one orange fruit stick into 30 slices, 2mm thick, and press onto cupcakes for feet. Cut the remaining orange fruit stick into 15 slices, 5mm thick, and shape into triangles for beaks. Gently press onto cupcakes. Attach melted halved candies to form wings. Serve and enjoy.

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