Vegetarian

Baby chick cupcakes

Name: Baby chick cupcakes
Total time: 45 min
Yield: 12 servings
Ingredients: 281.25 g flour; 250 g sugar; 227 g butter; 244 ml milk; 2.5 tsps baking powder; 1 tsp salt; 1 tsp vanilla; 1 free range eggs; 240 g powdered sugar; 12 servings cream; 12 servings yellow food coloring; 160 ml 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

281.25 g

sugar

250 g

butter

227 g

milk

244 ml

baking powder

2.5 tsps

salt

1 tsp

vanilla

1 tsp

free range eggs

powdered sugar

240 g

cream

12 servings

yellow food coloring

12 servings

coconut

160 ml

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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