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.
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.