With Easter hurtling towards us at a great rate of knots today I’m sharing with you my first Easter bake of the year with these super cute Easter Chick Cupcakes which are really easy to create – and lots of fun too! Our decorated Easter cupcakes are off the scale cute – if I do say so myself
– with their dinky wings and fluffy feathers to top their head!
Character cupcakes, like these Easter themed ones, always bring a smile
to people’s face. Although they do take a little longer to decorate than those finished with a piped swirl of frosting, that extra time is definitely worth the effort. I can imagine these flying off (though not literally) a
charity bake sale table as well as being the perfect addition to an Easter
Over the past year or so I’ve really enjoyed decorating cupcakes with fun characters made from fondant, from our Bunny Butt Cupcakes which we shared on Only Crumbs Remain last Easter, to cheeky Minion Cupcakes, as well as a few festive cupcakes with our Robin and Santa ideas. They’re also really easy to make, and a lovely activity for the children to join in with.
I have several more Easter recipe ideas to share with you over the next couple of weeks, but if you’re looking for some immediate Easter inspiration then do check out our ultimate collection of Easter bakes which was compiled with the help of some top food bloggers.
Easter Chick Cupcake Video Tutorial.
As well as being an eye catching batch of cupcakes for Easter, they’re
really easy to make too. Do check out our short video tutorial below to see
how easy these Easter Chick Cupcakes are to decorate with fondant – I’m
sure you’ll have lots of fun making them with your family!
So, here’s how to make Easter Chick Cupcakes.
effective. They’re bright and cheerful perfect for a bake sale or
Hands on Time: 1 hour 30 mins Cook time: 20 mins Yield: 10 Cupcakes
10 Muffin sized cupcake cases & muffin tin
78mm Plain Round Cookie Cutters (or one that is a little larger than the diameter of your cupcakes)
Rolling pin (ideally a plastic one suitable for fondant work)
Small brush used for food preparation only
For the Cupcake Batter
- 160g Butter, unsalted & softened
- 80g Golden Caster Sugar
- 80g Caster Sugar
- 3 Medium Eggs, lightly beaten (see notes b & c below)
- 1tsp Vanilla Extract
- small pinch of Salt
- 160g SR Flour
- 1 – 2 tbsp Milk
For the Buttercream Frosting
- 100g Butter, unsalted & softened
- 200g Icing Sugar
- 1tsp Vanilla Extract
For the Fondant Easter Chick
- 250g Yellow Fondant
- about 100g White Fondant
- Blue Fondant (or colour of your choice)
- Orange Fondant (see note g below)
- Black Fondant
Notes: a) Use your preferred flavour cupcake – ones flavoured with lemon would be particularly lovely for a Spring time bake. b) When making the cupcake batter, consider weighing the cracked eggs first to ensure the batter has equal weight of butter, sugar, flour and eggs. Simply weigh the butter, sugar and flour to the same weight as the eggs. Of course the value may be slightly different to the 160g listed in the ingredients above. c) Consider warming your lightly beaten eggs over a bain marie especially if they feel particularly cold. Warm them until they feel lukewarm. This should help prevent the batter from curdling and produce a better cupcake sponge. d) Ball up off-cuts of fondant and cover it over. e) Use a dry brush to wipe away any cornflour from the finished cupcake. f) Wash your hands between using each colour to prevent cross-contamination of colours. g) Our orange fondant was created by kneading a little red fondant into some yellow, and gradually adding a little more red until you have the shade of orange wanted.
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