Easter chick cupcakes

Cute and fluffy chick cupcakes make wonderful Easter teatime treats from Katie Bryson
By Katie Bryson
Easter chick cupcakes
  • Rating:
  • Serves: Makes 12
  • Cook Time: 18 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the cupcakes

  • 125 g unsalted butter, softened
  • 125 g caster sugar
  • 2 eggs, room temperature
  • 125 g self-raising flour

To decorate

  • 125 g unsalted butter, softened
  • 250 g icing sugar
  • 2 tbsp milk
  • 100 g moist shredded coconut
  • yellow food colouring
  • 24 chocolate chips
  • 12 orange jelly diamond sugar decorations

Tips and Suggestions

You can buy shredded coconut online or at specialist baking shops - its chunkier and more moist than regular desiccated coconut so is great for decorating cakes.

If you cant get hold of jelly diamond decorations then cut out diamond shapes from dried apricots or ready made fondant icing.


1. For the cupcakes: heat the oven to 180C/160C fan/gas 4. In a mixer, combine the butter and sugar. Once this is pale and fluffy, add 2 eggs one at a time.

2. Add the flour and once this has become a nice fluffy cake batter spoon into cupcake cases in a muffin tray and bake for 18 minutes. Once they are firm but springy to the touch, remove from the oven and allow to cool.

3. To decorate: Put the shredded coconut in a bag and drop in some yellow food colouring. Give it a good shake until the white strands have turned a cheerful yellow colour. Turn it out onto a large plate.

4. In a bowl, combine the butter with the icing sugar. If your buttercream frosting is a bit stiff, add the milk to soften it.

5. Once this has mixed well and become fluffy, dollop 1 heaped teaspoon on each cupcake and spread to form an even layer with a palette knife.

6. Scatter the top of each iced cake with the yellow coconut flakes to give an even coating. Finish each cake with 2 chocolate chip eyes and a jelly beak.

Want to bake for Easter? Take a look at our Easter baking ideas

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