Last Easter I decided it would be a good idea to make chocolate Easter eggs in real, dyed egg shells. This was an absolute mission, you can read about what I did here. In the end they worked and I was quite pleased with them but they were certainly hard work! And it was unbelievable the amount of chocolate that fitted in one egg, about 100g chocolate in each egg! I was running up and down to the shop buying chocolate! This year I decided to opt for something a bit easier, cupcakes, easy to make and easy to make look good. A little bit of research on line to get some inspiration for Easter themed cupcakes lead me to this Betty Crocker page for Easter Chicks Cupcakes. As well as chick cupcakes I made some chocolate nest cupcakes with eggs. The sponge for both cakes is chocolate orange, the chicks have orange flavour icing and the nests are made with chocolate orange icing. Two delicious Easter Cupcakes.
To make the sponge for 12 cupcakes:
6oz self raising flour
6 oz self raising flour
splash of milk
1tsp orange extract
2-3 tbsp cocoa powder
Cream together the butter and sugar. Add the eggs one at a time and beat well. Add the milk and orange extract. Fold in the flour and cocoa powder with a metal spoon or spatula. Spoon the mixture into cupcake cases and bake in the oven at 180C for about 15-20 minutes.
To make the icing:
250g unsalted butter
500g icing sugar
2 tbsp milk
1 tsp orange extract
2-3 tbsp cocoa powder (for the chocolate nests)
Beat all the ingredients together until you have a smooth icing.
To make the chicks:
Add some yellow food colouring to some dessicated coconut and mix well until all the coconut is coloured. You also need some chocolate drops for the eyes and jelly sweets cut into triangles for the beak.
Add some yellow food colouring to the icing for the chick cupcakes. Spoon a dollop onto a cupcake and use a palette knife to smooth the icing and form a dome. Cover the cupcakes in the yellow coconut and add the eyes and the beak. You might need to use a bit of icing to stick these on.