Vegetarian

Baby chick cupcakes

Name: Baby chick cupcakes
Total time: 45 min
Yield: 12 servings
Ingredients: 2.25 cups flour; 1.25 cups sugar; 1 cup butter; 1 cup milk; 2.5 tsps baking powder; 1 tsp salt; 1 tsp vanilla; 1 free range eggs; 2 cups powdered sugar; 12 servings cream; 12 servings yellow food coloring; 2 cups coconut; 12 servings orange

A fun and festive American dessert recipe, Baby Chick Cupcakes are perfect for Easter or a children's party. This recipe is suitable for lacto ovo vegetarians and takes about 45 minutes to prepare. Each serving covers 11% of your daily requirements of vitamins and minerals.

Ingredients

flour

2.25 cups

sugar

1.25 cups

butter

1 cup

milk

1 cup

baking powder

2.5 tsps

salt

1 tsp

vanilla

1 tsp

free range eggs

powdered sugar

2 cups

cream

12 servings

yellow food coloring

12 servings

coconut

2 cups

orange

12 servings

Method

Heat oven to 180 C. Put paper cases in 24 muffin tins (or halve the recipe and do 12, or bake 12 at a time).
In a medium bowl, beat flour, sugar, butter, milk, baking powder, salt, vanilla and egg. Either beat 3 minutes with a mixer, or get that baking bicep out and mix by hand for a few minutes. fill paper cases half full.
Bake 15-20 minutes until a toothpick inserted in the centre comes out clean. Cool completely on a rack.

Nutrition:

538 kcal

Carbs

72 g

Fat

26 g

Protein

5 g

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