Springtime Chick Cakes

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Organic Desiccated Coconut (Medium)

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JustIngredients Organic Desiccated Coconut (Medium)

Easy to make yet extremely impressive!




3 tablespoons Water
3 Eggs
180g Unsalted butter
160g Caster sugar
120g Self-raising flour
1 teaspoon Baking powder


60g Unsalted butter
30g Cacao powder
3 tablespoons Milk
250g Icing sugar


Royal icing Ready to roll


To begin, line a cupcake tray with paper cases and preheat the oven to 200C.

Using a sieve, add the cacao powder to a mixing bowl, followed by the water and stir until thick.

Tip in the baking powder, flour, sugar, butter and eggs and beat until combined.

Spoon the mixture equally in to the paper cases and place in the oven for 12 to 15 minutes or until cooked all the way through, risen and springy to touch.

Leave the cakes to cool on a wire rack in the paper cases.


Sift the cocoa powder and melted butter together then add a small quantity of icing sugar at a time while mixing. If the icing is too thick, add a little milk.

Add a thin layer of buttercream to the cupcake and then carefully sprinkle the desiccated coconut on top. Focus on the edges. Pipe the chocolate icing on top in a nest shape (see picture).

Using ready to roll icing, create Easter characters to sit on top of the cupcakes.

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