Easter Chick Vanilla Cupcakes

Ingredients:

Cupcakes

• 1 x YesYouCan Vanilla Cupcake Mix
• 160mL (2/3 cup) water
• 60g (3 tbsp) margarine (softened)
• 2 eggs or YesYouCan Vegan Egg Replacer
• 1 x 12 cupcake tray with patty cases

Frosting

• 60g (3 tbsp) margarine (softened)
• Frosting mix (included)
• Yellow food colouring

Decorations

• Mini chocolate chips (for eyes)
• Orange icing or fondant (for beak + feet)

Directions:

1. Preheat oven to 160°C (fan forced) or 180°C (conventional). Line a cupcake tray with patty cases.
2. Make the batter by mixing eggs (or egg replacer), margarine, water, and cupcake mix until smooth.
3. Fill cases evenly and bake for 20–25 minutes, or until cupcakes spring back when pressed. Cool completely.
4. Prepare frosting by beating margarine with the frosting mix until light and fluffy. Add yellow food colouring and mix to a soft pastel shade.
5. Decorate cupcakes by piping or spooning a large swirl (body) and a smaller dollop on top (head).
6. Add details using chocolate chips for eyes, orange icing for the beak, and small feet at the base.