Easter Baby Chick Cupcakes

Name: Easter Baby Chick Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: 1 pack Low Carb Vanilla Cupcake Mix; 2 eggs; 1/2 cup milk of choice milk; 80g butter, melted; 1/3 cup Sugar Free Icing Mix (75g); 200g cream cheese; 40g butter; 1tsp water (10ml); 1/2 cup (50g) of shredded coconut; Yellow food colouring; 35g tube of Mini M&amp;M’s (we need brown and orange ones)

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.

Easter Baby Chick Cupcakes

The PBCo. Team

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

20 minutes

Calories

250

Ingredients

1 pack Low Carb Vanilla Cupcake Mix
2 eggs
1/2 cup milk of choice milk
80g butter, melted

Icing

1/3 cup Sugar Free Icing Mix (75g)
200g cream cheese
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)

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Directions

IMPORTANT NOTE: If you are using our previous recipe of Vanilla Cupcake Mix (220g pack) Please follow the measurements for the butter and milk on the pack. All other additions will stay the same.
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.

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.

Recipe Note

storage

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)

Nutrition

Serving Size 79
Calories 250, Protein 6 grams, Fat 21 grams, Saturated Fat 13 grams, Carbs 6 grams, Sugar 2 grams, Sodium 162 milligrams

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Easter Baby Chick Cupcakes