What you will need to create these fun festive treats:
150g of Free From (Gluten free) flour
1 tsp of baking soda
125g of softened butter
125g caster sugar
2 large eggs
2 tbsp of lactose free milk
& A few drops vanilla extract
& to decorate the cupcakes you will need:
Buttercream Icing
Desiccated coconut
Writing Icing Brights (for detail)
White chocolate fingers for Ears
Rowntree’s Jelly Tots
Edible Glitter
Chocolate balls and sprinkles for Eyes and Whiskers
Fizzy Strawberry Belts for Bows
(This recipe is not my own and can be found online I have simply changed and added some ingredients of my own)
How you will make them:
Heat the oven to 160-180C and place your cupcake cases into the baking tray (I brought some super cute cases with daisies on to add to the Easter/Spring feel). Place the flour and baking soda into one bowl and the butter and caster sugar into another.
Mix the butter and sugar together well and then add the bowl of flour and baking soda, eggs and milk to the mixture.
Once you've done that you can then start sharing it out between your cupcake cases and then place them in the oven for 15-20 mins and check them after 10 minutes to see how they're getting along.
Once they're cooked and been allowed to cool the real fun begins - decorating!
I spread the buttercream on the tops of the cakes and then placed the coconut into a bowl so that I could easily cover the icing with it. I then began to add the ears, eyes, nose and whiskers and finished off with a sprinkle of edible glitter. And voilà! You now have these adorable little cupcake creatures.
For the Easter Chicks, I simply mixed yellow food colouring to some buttercream for the body and then used some orange/red icing to create a beak. I also made plain chocolate cakes too with sprinkles because why not! I rarely bake so when I do I tend to go all out!
Happy Easter! xox
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