Easter Chicks

Name: Easter Chicks
Ingredients: 1/2 cup butter at room temperature; 1 cup granulated sugar; 1/2 cup self-rising flour sifted; 1/2 cup milk; 2 eggs at room temperature; 1/2 cup shredded coconut; 3 drops yellow food coloring; buttercream; 1 cup butter at room temperature; 1 teaspoon vanilla extract; 2 cups powdered sugar sifted; 1/4 cup milk at room temperature; 48 coated chocolates candy-, to decorate; 12 raw almonds to decorate; writing gel black, icing, to decorate

15 ingredients

4 steps

Ingredients

1/2 cup butter at room temperature
1 cup granulated sugar
1/2 cup self-rising flour sifted
1/2 cup milk
2 eggs at room temperature
1/2 cup shredded coconut
3 drops yellow food coloring
buttercream
1 cup butter at room temperature
1 teaspoon vanilla extract
2 cups powdered sugar sifted
1/4 cup milk at room temperature
48 coated chocolates candy-, to decorate
12 raw almonds to decorate
writing gel black, icing, to decorate

Directions

1

Preheat oven to 350°F. Line a 12-cup muffin tray with paper liners. Mix butter, sugar, flour, milk and eggs until combined. Beat for 1-2 mins, or until mixture is pale and smooth. Distribute between paper liners and bake for 20 mins, or until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
2

Meanwhile, mix coconut with yellow food coloring. Set aside.
3

To make the buttercream, beat butter and vanilla until light and creamy. Add powdered sugar and milk and beat until well combined.
4

Remove paper liners from cupcakes. Using a serrated knife, cup off tops of cupcakes. Turn upside down and spread buttercream over cupcakes. Top with more buttercream to resemble heads. Coat with coconut. Place 2 candy-coated chocolates on top of chicks to resemble combs and 2 on bottom to resemble feet. Add almonds to resemble beaks. Use black gel to dot eyes on chicks.