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Chick-Topped Cupcakes
Chick-Topped Cupcakes
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Cooking Time20-25 mins Serves10

Delicious individual carrot cakes topped with oh-so-cute Easter chicks.


For the cakes:

80g unsalted butter

100g light brown sugar

80g golden syrup

150g self-raising flour

½ tsp bicarbonate of soda

1 tsp ground cinnamon

3 medium carrots, peeled and grated

2 eggs

For the topping:

160g unsalted butter, softened

300g icing sugar

1 tbsp whole milk

1 tsp vanilla extract

100g desiccated coconut

A few drops of yellow food colouring

10 orange Jelly Tots, trimmed into triangles

20 chocolate chips


1) Preheat the oven to 180C/gas 4 and line a mu¬ffin tray with 10 cupcake cases.

2) Add the 80g butter, brown sugar and syrup to a saucepan and melt together on a medium-low heat, stirring to combine. Remove from the heat, then stir in the flour, bicarbonate of soda, cinnamon, carrot, eggs and a pinch of salt, then mix well until you have a smooth batter.

3) Spoon into the cupcake cases and bake for 20-25 minutes, until risen and a skewer comes out clean when inserted into the centre of the cakes. Remove and allow to cool on a wire rack.

4) Make a buttercream. Add the 160g butter, icing sugar, milk and vanilla extract to a bowl and beat for 4 minutes with an electric whisk until pale and fluffy. In a separate bowl, combine the coconut and a few drops of yellow food colouring, stirring through until uniformly bright yellow.

5) Cover the top of each cooled cupcake with a smear of buttercream, then top with the yellow coconut flakes. Add an orange Jelly Tot ‘beak’ and 2 chocolate chip ‘eyes’ to complete each chick.