
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
- Preheat your oven to 180°C.
- Line a muffin pan with 12 paper cases.
- In a mixing bowl, beat 1/2 cup margarine with 3/4 cup sugar until light and fluffy.
- Add 2 eggs and beat again until well combined.
- Sift in 1 1/2 cups self-raising flour and a pinch of salt, then gently mix in.
- Stir in 1/2 cup milk and 1 tsp vanilla essence until the batter is smooth.
- Spoon the mixture evenly into the prepared muffin pan.
- Bake for 20 minutes, then allow to cool in the tray before transferring to a wire rack.
- To make the butter icing, beat 1/2 cup margarine with 2 cups icing sugar and 1 tsp vanilla essence until fluffy.
- Add 1/4 cup milk and continue to beat until smooth. Tint with a few drops of yellow food colouring.
- 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.
- 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.
- Coat the iced cupcakes with the coloured coconut.
- 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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