Easter chick cupcakes
The ultimate Easter feeling is seeing chicks happily frolicking around, but you don’t necessarily have to go to the farm to see them, because with these chick cupcakes you get that Easter feeling right at home.
What you need to make your easter chick cupcakes:
Ingredients
- 500 g FunCakes Mix for Cupcakes
- 100 g FunCakes Mix for Crème Patisserie
- 350 g FunCakes Sugar Paste Yellow
- 200 g FunCakes Sugar Paste White
- 50 g FunCakes Sugar Paste Orange
- FunCakes Sugar Pearls Medium Shiny Black
- FunCakes Edible Glue
- 250 g unsalted butter
- 250 ml water
- 5 eggs (approx. 250 g)
- Apricot jam
Necessities
- FunCakes Baking Cups Yellow
- FunCakes Decorating Bags
- Wilton Tip #1A Round
- Wilton 101 Cookie Cuttet Set
- Wilton Recipe Right® Muffin baking pan 12 cupcakes
- Wilton Wide Glide Rolling Pin with Rings 22,5cm
- Patisse Cookie Cookie Cutter Rings set/14
Preheat the oven to 180°C (convection oven 160°C).
Prepare 500 g FunCakes Mix for Cupcakes according to the instructions on the package. Divide the baking cups among the muffin pan and fill them with the batter. Bake the cupcakes for approximately 18-22 minutes and let them cool down.
Prepare 100 g FunCakes Mix for Crème Patisserie according to the instructions on the package. Place the Crème Patisserie in a decorating bag.
Make a hole in the top of the cupcakes with the back of the tip and save this piece. Fill the holes with a little Crème Patisserie and press the piece of cake back in. Spread the top of the cupcakes with some warmed apricot jam.
Knead the yellow fondant well, roll it out to a thickness of about 2 mm and cut with a cutter from the set an exactly fitting round. Stick this on the cupcakes.
Knead the white fondant well, roll it out to a thickness of 2 mm and use the same round cutter you used for the yellow circles. Cut this white round in half and make serrations with a sharp knife. Stick this with some edible glue on the yellow circles.
Roll out the orange fondant very thin, cut out a heart from the set of hearts that you will use as a beak and stick these on the cakes.
Prick with the back of a brush two holes in the yellow fondant and push black pearls for the eyes. From small pieces of yellow fondant, make small balls that you roll into teardrop shapes and then slightly flatten. Use these to make the wings. Make 3 drops per wing and put them on the cakes. From very thin rolls of yellow fondant you make a little curl and you glue this on with some edible glue.
