Easter Chick Cupcakes

Step 1

Add the desiccated coconut to a ziplock bag with a few drops of yellow gel food colouring. Seal the bag and shake well until the colour is evenly distributed and there are no patches. If the gel colour clumps, gently rub the coconut through the bag to help spread the colour evenly.

Step 2

Pour the coloured coconut into a small bowl and set aside.

Step 3

Make a batch of basic buttercream. Scoop out about a cupful into a small bowl and set it aside (only if you are making the mini Reese’s cupcake toppers.)

Colour the remaining buttercream yellow using gel food colouring, adding a little at a time until you reach a bright, even shade. Mix well, scraping down the sides of the bowl to make sure the colour is fully incorporated.

Step 4

Fill a piping bag fitted with a large round tip with the yellow buttercream. Hold the bag vertically over the centre of your cupcake and pipe a generous dollop to create a rounded dome. Leave a gap around the edge of the cupcake, as the buttercream will spread when pressed into the coconut.

Step 5

Pour the coloured coconut into a small bowl. Carefully press the buttercream into the coconut, gently swirling it around until the entire surface is coated and the buttercream has spread to the edges of the cupcake. This creates a neat, rounded shape and gives the chick its soft, fluffy texture.

Step 6

This is what we want it to look like. If needed, you can use a metal palette knife or the back of a spoon to gently smooth the buttercream into the perfect circle.

Step 7

If using Reese’s cups, cut them in half. Attach one half to the front of the chick using a small amount of buttercream.

I made my own mini coloured versions using candy melts and a mold, but you can also use regular Reese’s or a small chocolate egg.

Leave enough space above the cup to add a small buttercream swirl and the chick’s face.

Step 8

Transfer the plain buttercream to a piping bag fitted with a small star tip (such as tip 18). Pipe a small swirl of buttercream on top of the mini Reese’s cup. Keep it neat and centred, and remember to leave enough space above for the chick’s face details.

Step 9

Transfer the remaining yellow buttercream to a piping bag fitted with a smaller round tip (such as tip 1A).

Pipe the wings onto each side of the chick by starting at the edge of the cupcake and pulling the buttercream slightly towards the centre. Release pressure as you pull away to create a soft, pointed shape.

Step 10

Repeat to add a second wing on the opposite side. Try to keep them similar in size and shape, but don’t worry about making them perfect. The coconut added in the next step will help soften the shape and makes it easy to adjust if needed.

Step 11

Hold the cupcake over the bowl of coloured coconut and use a spoon to gently sprinkle coconut over each wing until fully coated. Once coated, the buttercream will be easier to shape if needed. Use the back of the spoon to gently adjust the wings.

Step 12

Use tweezers to place two black sprinkles for the eyes. Gently press them into the buttercream to secure them in place and prevent them from rolling off.

Step 13

Add an orange M and M in the centre for the beak. Gently press each piece into the buttercream to secure.

Step 14

Place two pink round sprinkles on either side for the cheeks.

Step 15

Add two orange M and M’s at the base of the cupcake to create the chick’s feet. Gently press into the buttercream to secure.

The Results!

You should now have a set of adorable chick cupcakes with a soft coconut finish and cute little details that really bring them to life.