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Easter Chick Cupcakes

by Lucy (follow)
Turn off the TV and tune into your own imagination. Enjoy each moment, allowing your creativity to unfold in the kitchen, craft space or in nature.
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We had a great time creating these little Easter Chick Cupcakes. They are super easy to make and tasty too. The best part is using turmeric for the yellow color - I'm not a fan of food coloring, so experimented with using a natural alternative and the result was perfect. The icing sugar over powers the turmeric flavor and you end up with a brood of cute yellow colored chickens. Cheep Cheep, peck, peck.

Easter Chicks

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Makes: 12 cup cakes

Ingredients for Easter Chicks

125 grams unsalted butter
3/4 cup caster sugar
1 teaspoon vanilla extract
2 eggs
1 1/2 cups Self Raising Flour
1/2 cup milk

Yellow Chicken Icing:
1/2 cup icing sugar
2 tablespoons melted butter
1/2 cup dessicated coconut
2 teaspoons turmeric powder (or yellow food coloring)
24 chocolate bits (for eyes)
6 dried apricots (cut into triangles)

Mix the turmeric and the coconut

Prepare the coconut for the chickens before you begin. Place the dessicated coconut in a clip lock bag together with one teaspoon of turmeric powder. Shake it up and allow the turmeric to "color" into the coconut while you bake the cup cakes.

Cream together the butter and sugar.

Beat in the eggs, vanilla, milk and flour gradually.
Spoon the cup cake mixture into patty pans (which sit inside your muffin tray).

Bake in a moderate oven for 20 minutes or until golden brown.

Cool on a wire rack.

Prepare the Yellow Chicken icing mixture - mix together the butter, turmeric and icing sugar.

Mix turmeric powder into the icing mixture

Ice the cooled cup cakes, then sprinkle them with the yellow coconut.

Icing on the cup cakes

Add chocolate bits for the eyes and triangles of dried apricots for the beaks.

Enjoy your little Easter surprise chickens.

Decorate with chocolate eyes and apricot beaks

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