Easter Baby Chick Cupcakes

Directions

1. 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.

2. 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.

3. Place dry mix into a large bowl. In a separate bowl whisk together the melted butter, eggs and milk.

4. Combine the wet and dry mix well and spoon into the cupcake cases.

5. 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

1. 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.

2. 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.

3. Spread icing on each cooled cupcake. (ensure the cupcakes have cooled, otherwise, icing will melt)

4. 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.