EASTER CHICK AND BUNNY CUPCAKES

These adorable cupcakes really showcase Easter in all its glory. Plus, there is a gooey chocolate surprise in the middle – dig in!

INGREDIENTS FOR THE CUPCAKES:

230g plain flour

20g cocoa powder

230g golden caster sugar

¼ tsp bicarbonate of soda

100g chocolate chips

2 medium eggs

160ml cold coffee

160ml buttermilk

140ml vegetable oil

12 Cream Eggs

FOR THE TOPPERS:

Icing of your choice

1 large egg white

80g caster sugar

Yellow food gel

Edible pen

METHOD:

1. Preheat the oven to 160c fan and fill a cupcake tin with 12 paper cases.

2. Place flour, cocoa, sugar, and bicarb into a large bowl and mix together creating a well in the centre. Add eggs, coffee, vanilla, buttermilk, and vegetable oil to a jug and gently whisk.

3. Pour the wet ingredients into the bowl with the dry and mix well. Fold in the chocolate chips.

4. Fill paper cases half way and place a Cream Egg in each centre. Top with remaining batter and bake for 20-25 minutes. Pop on a wire rack to cool.

5 Top with buttercream icing, (can be shop bought)once they are cool.

6. To make the rabbit and chicks, heat the oven to 100c fan and line a tray with baking paper.

7. In a mixer, whisk the egg white until frothy and dry, then add the sugar a spoonful at a time, until all the sugar is used up and the meringue is glossy.

8. Place half the mixture into a piping bag and pipe a large circle, with two smaller ones towards the bottom to form a bunny.

9. Add yellow food gel to the remaining mixture and pipe triangular shapes onto the baking paper. Bake for 30-35 minutes or until dry to touch.

10. When cool, draw some eyes, a beak and some feet onto the meringues with edible pens to look like chicks and rabbits.