INGREDIENTS
- 160g sugar
- 225g unsalted butter
- 2 eggs
- ½ tsp vanilla paste
- 190g self-raising flour
- ½ cup milk
ICING
- 2 cups icing sugar
- ½ tsp vanilla paste
- ½ cup butter
DECORATION
- 50g shredded coconut
- 50g dessicated coconut
- Yellow food colouring
- Zip lock bag
- Mini m&m’s for the chickens eyes
- Orange jube lollies for the beak
DIRECTIONS
- Pre-heat oven to 170 C.
- Put the butter and sugar into your KAMBROOK bench mixer mixing bowl and beat until the butter and sugar is light in colour.
- Add your eggs one at a time, add vanilla paste and beat until smooth and combined.
- Slowly add the sifted flour and milk alternately until combined.
- Divide the mixture between cupcake cases.
- Cook for 10-12 minutes or until a skewer comes out clean when inserted into the middle.
- When cooked cool on a cooling rack.
TO MAKE ICING
- Beat the butter, icing sugar, vanilla paste till light and fluffy in the bench mixer mixing bowl.
- Ice the cupcakes.
TO COLOUR THE COCONUT
- Place the shredded coconut, dessicated coconut and a few drops of yellow colouring into a zip lock bag and shake, if you would like it brighter, add a few more drops and shake.
TO DECORATE THE CUPCAKE AS A CHICKY
- Place the coconut onto a flat plate and dip the iced cupcakes into the coconut.
- Put the mini m&m’s as eyes and cut up the jubes to be a beak. Serve.