lifestyle
To Put a Spring in Your Step
Celebrate Easter in style with these cracking creations from leading children’s cookery author
and food expert Annabel Karmel. Guaranteed to get then whole family hopping to the table
COCONUT CHICK CUPCAKES
A crafty little twist on traditional cakes, these cute little chicks
make for an eggcellent Easter gift for friends, grandparents
or that favourite teacher.
Prep: 30-40 minutes Cook: 30 minutes Makes: 10 cupcakes
Ingredients
2 eggs
125g margarine
125g caster sugar
125g self-raising flour
1 tsp vanilla
200g desiccated coconut
Whole almonds
Chocolate Chips
White Writing Icing
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10 muffin cases
175g butter softened
300g icing sugar
2 tbsp milk
1 tsp Vanilla extract
Yellow and orange Jelly
Beans
Fruit Pastilles
Method
1. Preheat the oven to 160C Fan. Line a muffin tin with 10
muffin cases.
2. Measure all of the cake ingredients into a bowl. Whisk
until light and fluffy using an electric hand whisk. Spoon
into the cases. Bake for 18 to 20 minutes until lightly
golden. Cool on a wire rack.
3. Whisk the butter in a bowl. Add icing sugar, milk, vanilla
and whisk until pale and fluffy.
4. Put the coconut on a baking sheet and toast in the oven
for 8 to 10 minutes until golden. Leave to cool.
5. Remove the paper cases from the cakes. Turn upside
down on a tray, spread buttercream over the cakes. Roll
in the toasted coconut to cover the chicks. Insert an
almond for a nose and chocolate chips for eyes and add
a blob of white writing icing for the pupils. Make the feet
from yellow and orange jelly beans and cut a ‘v’ shape
from the fruit pastilles to form the chick’s quiff.