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Cooking Club Recipe

Poh’s Easter Chick Cupcakes

These fluffy little butter cupcakes are simple-as and a nice alternative to chocolate for the little ones. It uses essentially no method – brilliant if you’re not an especially talented baker! I won’t lie, the little nesting chicks are inspired by a Martha Stewart segment on Oprah from about 20-years ago – how time flies! Happy Easter baking peeps.

Easter Chick Cupcakes

Poh’s Easter Chick Cupcakes These fluffy little butter cupcakes are simple-as and a nice alternative to chocolate for the little ones. It uses essentially no method – brilliant if you’re not an especially talented baker! I won’t lie, the little nesting chicks are inspired by a Martha Stewart segment on Oprah from about 20-years ago – how time flies! Happy Easter baking peeps. Here are some things you’ll need to recreate Poh’s Easter Chick Cupcakes: SMITH & NOBEL Pro Stone Bakeware Muffin Pan 41X26.5Cm12 Cup SMITH & NOBEL Stand Mixer With Blender Red WILTSHIRE SCRAPER C/RUSH WILTSHIRE Professional Icing Kit Print This
Serves: 24 cupcakes
Nutrition facts: calories fat
Rating: 3.5/5
( 34 voted )

INGREDIENTS

Batter

250g unsalted butter
1/8 teaspoon salt
4 eggs
1 cup milk
1 teaspoon vanilla
2 cups self raising flour
1/4 cup custard powder
1 1/3 cups caster sugar

Bits & Pieces

2 cups shredded coconut
250g unsalted butter, softened
1/8 teaspoon salt
1 1/2 cups icing sugar mixture
Yellow food colouring
Orange food colouring
Black food colouring

INSTRUCTIONS

Preheat oven to 170ºC (fan-forced). Line cupcake moulds with 24 standard patty pans.

Combine all the batter ingredients in a medium mixing bowl and using an electric mixer, whisk on high speed for 2-minutes or until pale and fluffy. Fill patty tins ¾ with the mixture – ice cream scoops are great for distributing the batter evenly.

Bake for about 20-mins or until cupcakes are nicely risen and golden on top. Remove from oven and cool on a cake-rack completely before icing.

Toast shredded coconut on a baking tray at 160º C (fan-forced) for about 6-minutes or until golden brown. Cool completely before using.
To make frosting, whisk the butter, salt and icing sugar in a medium mixing bowl with an electric mixer until pale and fluffy. Colour 1 tablespoon of frosting with black food colouring, 2 tablespoons of frosting with orange, then divide the remaining frosting in half, colouring only ½ with yellow. Transfer each colour into their own piping bags.
To assemble, using a star nozzle and the uncoloured icing, pipe a ring around the edge of each cupcake, roll in the coconut to create a nest. Next, snip a 1cm hole off the tip of the yellow piping bag and pipe three, even 1.5cm spheres in the centre of each nest. To create the open peaks, snip a 2mm hole off the orange piping bag, using it to pipe two tiny peaks on top of one another. To finish, pipe two black dots on either side of the beaks.

Easter Baking with Poh - Easter Chick Cupcakes 1

Easter Baking with Poh - Easter Chick Cupcakes

Here are some things you’ll need to recreate Poh’s Easter Chick Cupcakes:

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