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.