Chick Cupcakes

For the chick cupcakes, first line a muffin tray with paper cups. Preheat the oven to 160 °C hot air.

Sift flour with baking powder, baking soda and salt. Mix egg with honey, butter and buttermilk until creamy. Mix dry and wet ingredients just until all ingredients are slightly moist.

Quickly fold in chocolate drops.

Pour batter into ramekins no more than 3/4 full. Bake for about 20 minutes and let cool completely.

For decorating, melt the white chocolate. Stir in yellow food coloring to desired color intensity. Carefully, drop by drop, lightly color the coconut flakes yellow as well. Cut aranzini into small triangles.

Spread the white chocolate on top of the cupcakes. Sprinkle coconut flakes generously on top. Top each with two chocolate drops for the eyes and an aranzini triangle for the beak.

Refrigerate the chick cupcakes until ready to serve.

The matching video for the decoration can be found here.

Preparation Tip:

Decorate the chick cupcakes according to your own ideas. The chicks will be even sweeter if you use mini cupcakes.

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