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Easter Chick Cupcakes Recipe

Fluffy cupcakes transformed into adorable yellow chicks with sweet coconut feathers and candy features — these Easter Chick Cupcakes are almost too cute to eat. A fun and festive treat that’s guaranteed to steal the show.

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Ingredients

Cupcakes

1/2 cup Margarine
3/4 cup Sugar
2 Eggs
1 tsp Vanilla Essence
Pinch of Salt
48 M&M’s or Smarties
1 1/2 cups Self-Raising Flour
1/2 cup Milk
1 1/2 cups Shredded Coconut
24 Currents
12 Whole Almonds

Butter Icing

1/2 cup Margarine
1 tsp Vanilla Essence
2 cups Icing Sugar
1/4 cup Milk

Instructions

  1. Preheat your oven to 180°C.
  2. Line a muffin pan with 12 paper cases.
  3. In a mixing bowl, beat 1/2 cup margarine with 3/4 cup sugar until light and fluffy.
  4. Add 2 eggs and beat again until well combined.
  5. Sift in 1 1/2 cups self-raising flour and a pinch of salt, then gently mix in.
  6. Stir in 1/2 cup milk and 1 tsp vanilla essence until the batter is smooth.
  7. Spoon the mixture evenly into the prepared muffin pan.
  8. Bake for 20 minutes, then allow to cool in the tray before transferring to a wire rack.
  9. To make the butter icing, beat 1/2 cup margarine with 2 cups icing sugar and 1 tsp vanilla essence until fluffy.
  10. Add 1/4 cup milk and continue to beat until smooth. Tint with a few drops of yellow food colouring.
  11. Place 1 1/2 cups shredded coconut into a resealable bag. Add a few drops of yellow food colouring, then shake and rub until the coconut is evenly coloured.
  12. Remove paper cases from the cooled cupcakes and level the tops. Turn each cupcake upside down and spread with the yellow butter icing, forming a dome on one side for the chick’s head.
  13. Coat the iced cupcakes with the coloured coconut.
  14. Decorate each chick by placing 1 whole almond for the beak, 2 M&M’s or Smarties for the comb, 2 M&M’s or Smarties for the feet, and 2 currants for the eyes.

Hints & Tips

  • Use gel food colouring – Gel colours give a more vibrant yellow without watering down the icing or coconut.
  • Colour the coconut ahead of time – You can prepare and store the coloured coconut in an airtight container a day in advance.
  • Level the cupcakes carefully – This helps them sit flat when turned upside down for decorating.
  • Chill before decorating – A short chill in the fridge makes the icing firmer and easier to handle when coating with coconut.
  • Get creative with decorations – Swap almonds for candy-coated orange sweets for the beak, or use mini chocolate chips instead of currants for the eyes.

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