Two Colour Easter Cupcakes
1 hr 25 min.
- For the cupcakes
- 1 ½ cups
self-rising flour (sifted)
- ¾ cup
superfine caster sugar
lemon (finely grated zest)
- ½ cup
- ¾ cup
- For the buttercream
- 1 cup
- ½ cup
- 5 cups
- 1 teaspoon
blue Food coloring
- To decorate
black piping icing
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole deep bun tin.
Mix the flour, sugar and lemon zest together in a mixing bowl.
Beat the eggs with the yoghurt, then pour into the dry ingredients with the melted butter. Mix together until just combined. The mixture will be slightly lumpy.
Spoon into the paper cases and bake for 20-25 mins until risen and firm to the touch; the cakes will be quite pale on top still. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the buttercream: put the cream cheese, butter and icing sugar in a mixing bowl. Slowly mix together, using an electric whisk until light and smooth. Beat in the vanilla.
Spoon half the mixture into another bowl and beat in a few drops of blue food colouring.
Fit a piping bag with a wide star nozzle. Spoon both buttercreams side by side into the piping bag so that the colours sit evenly next to each other inside the bag.
Pipe a generous swirl onto each cake.
For the chicks: roll 3/4 of the sugarpaste into 12 balls for the 'bodies' and 12 smaller balls for the heads. Attach together with a little water.
Shape wings from most of the remaining sugarpaste, reserving some for the 'beaks'. Attach to the chicks with a little water.
Knead the remaining sugarpaste with a drop of red food colouring until evenly blended and shape into 12 beaks. Attach to the heads with a little water.
Pipe 'eyes' with black piping icing.
Place the chicks on top of the buttercream and leave to set.