Cake! magazine by Australian Cake Decorating Network March 2020 Cake! Magazine | Page 47

EASTER TREATS
Home Baked with Love
EASTER CHICKS CUPCAKE
Prep time: 25 mins
Cooking time: 20-22 mins
Makes: 12
Ingredients:
• 12 5g butter, diced and softened
• ¾ cup CSR Caster Sugar
• 2 extra large eggs
• 1 tsp vanilla extract
• 1½ cups White Wings self-raising flour
• ½ cup White Wings plain flour
• ¾ cup milk
To decorate:
• 150g unsalted butter, softened
• 250g CSR Vanilla Buttercream Icing Mix
• 3 tsp water
• 2-3 drops yellow food colouring
• White choc buttons
• Edible eyes
• Assorted decorating sprinkles
1. Pre-heat oven to 170°C fan-forced. Line 12, 1/3 cup
capacity muffin pans with paper cases.
2. Place butter and sugar into the bowl of an
electric mixer, beating until pale and creamy. Add
eggs one at a time, mixing well between each
addition. Mix in vanilla.
3. Fold in flours and milk alternately until combined
and mixture is smooth. Spoon mixture between
patty cases and bake for 20-22 mins until just
golden and top springs back when pressed.
Remove to a cooling rack to cool completely.
4. For buttercream, place butter in a bowl and using
electric beaters, mix until smooth. Add icing mix,
water and food colouring, mixing well. Transfer
to a piping bag with a small star nozzle. Pipe
small swirls on the top of cupcake and decorate
to resemble a chicken.
Caster Sugar
Has a fine, uniform
crystal size which
enables it to dissolve
instantly and
caramelise evenly.
Buttercream Icing Mix
A gluten free and all
natural icing mix that is
ready in minutes.