Easter Baby Chick Cupcakes
How adorable are these Easter Baby Chickens? So Cute! These cupcakes were super simple to make, and are perfect Low Carb Easter treats. 🐰🐥 You can choose out of using our Low Carb Vanilla Cupcake Mix or our Low Carb Chocolate Cupcake Mix. This recipe will work with both. We used Vanilla for this one.
1 packet of Low Carb Vanilla Cupcake Mix 2 eggs 1 cup (250 ml) milk of choice milk 1/3 cup (70g) melted butter or coconut oil --Ingredients for Icing 1/3 cup (75g) Low Carb Icing Mix 125g (1/2 tub) cream cheese 2 Tbsp (40g) butter 1tsp water (10ml) 1/2 cup (50g) of shredded coconut Yellow food colouring 35g tube of Mini M&M’s (we need brown and orange ones)
Preheat oven to 180 degrees and prepare a cupcake tin with patty cake cases, spraying with oil to avoid sticking/ or use a silicon baking tray.
Place dry mix into a large bowl. In a separate bowl whisk together the melted butter, eggs and milk.
Combine the wet and dry mix well and spoon into the cupcake cases.
Bake for 15-20mins or until golden and remove from oven and allow to cool on a cooling rack. The cupcakes MUST be completely cool before icing.
Method for icing
To colour, the coconut, put the coconut into a ziplock bag, along with a few drops of yellow food colouring and shake. Keep adding a few drops until the desired yellow is achieved.
Transfer coconut to a flat plate and then prepare the icing as per packet, adding the food colouring and mix until the icing becomes yellow.
Spread icing on each cooled cupcake. (ensure the cupcakes have cooled, otherwise, icing will melt)
Dip each iced cupcake into the coconut coating the top and then pop 2 brown m&m's for the eyes and 2 orange for the beak.
Will keep in the fridge for up to 5 days. Can be frozen for up to one month (the icing may split if frozen for longer)