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Citrus Chick Cupcakes

Citrus cupcakes for spring....groundbreaking right? Well there's more to these than a simple dash of lemon and paired with the cutest little chick decoration these are a perfect bake for Easter.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Snack
Cuisine: Cupcakes
Keyword: Citrus
Servings: 6 cupcakes
Calories: 625kcal
Author: mykitchendrawer

Equipment

  • Cupcake tray
  • Handheld whisk or standing mixer
  • Piping Bag
  • Closed Star 2D piping nozzle

Ingredients

Metric - US Customary

For the Cupcakes

  • 125 g unsalted butter softened
  • 125 g lemon sugar see post for details
  • 2 eggs
  • 1 tbsp lemon zest
  • 125 g self-raising flour
  • 1 tsp vanilla extract
  • 1 tbsp milk

For the Buttercream

  • 150 g unsalted butter softened
  • 300 g icing sugar
  • 2 tsp orange extract
  • 1 tbsp milk
  • 1/8 tsp yellow food colouring

To decorate

  • 12 edible eyes 2 per cupcake
  • 6 orange sweets
  • orange icing pen or orange buttercream

Instructions

For the cupcakes

  • Preheat the oven to 160°C and line a cupcake tray with cupcake cases
  • Cream the butter and lemon sugar together until soft and fluffy, then add the eggs one by one.
  • Stir through the lemon zest and vanilla extract, then add the flour all at once and fold through until combined.
  • Add the milk to loosen the mixture
  • Spoon the batter evenly between the cupcake cases and bake in the centre of the oven for 20-25 minutes. Once baked leave the cupcakes in the tray for 5 minutes then take out and let them cool fully on a wire rack whilst you make the buttercream.

For the buttercream

  • Cream the butter to soften in a large bowl then gradually add the icing sugar a tbsp at a time until it's all combined.
  • Add the tsp orange extract and milk and fold through until the mixture is a firm but pliable consistency.
  • Finally add the yellow food colouring and beat through to create a soft pastel yellow buttercream. Add more if you wish to make it more vibrant.

To decorate

  • Fit a piping bag with a closed star piping nozzle and fill the piping bag with the buttercream
  • To create the chicks pipe a mound for the body, then stop and pipe a smaller mound for the head
  • Bring them to life by adding edible eyes and an orange sweet for the beak, then finish with some orange icing for the feet.

Nutrition

Serving: 1cupcake | Calories: 625kcal | Carbohydrates: 66g | Protein: 5g | Fat: 39g | Saturated Fat: 24g | Trans Fat: 2g | Cholesterol: 154mg | Sodium: 30mg | Potassium: 62mg | Fiber: 1g | Sugar: 49g | Vitamin A: 1234IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
Tried this recipe?Mention @mykitchendrawer or tag #mykitchendrawer!