Chicks Cupcakes

For the chick cupcakes, first preheat the oven to 160 °C. Line a muffin tin with paper cups (dark brown cups are best).

First mix the dry ingredients (flour, baking powder, baking soda, cocoa powder) in a bowl. In another bowl, lightly beat the egg. Add the sugar, oil and milk and mix well.

Fold the dry ingredients into the wet mixture, but stir just until all ingredients are moistened. Pour into muffin cups about 3/4 full and bake on middle rack for about 20 minutes. Remove and allow to cool.

In the meantime, prepare the toppings. To do this, mix the ingredients for the light and dark toppings, respectively. First fill the light topping into a piping bag with a grass nozzle.

For the chicks, shape 36 oval marzipan balls from the yellow marzipan. For the beaks, cut out 36 leaf-shaped particles from the very thinly rolled orange fondant. Place 2 poppy seed balls and 1 beak on each of the yellow balls.

When the cupcakes are cooled, first pipe the light topping on the outside like straw. Then pipe the dark topping as a circle using the grass nozzle or a simple very thin nozzle. Place three chicks in the center of each cupcake. Chill the chick cupcakes before serving and allow to set.

Preparation Tip:

Instead of the poppy seeds, small dabs of chocolate can be piped onto the chick cupcakes for the chick eyes.

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