Additional Ingredients

To decorate

	Apricot Jam (warmed and sieved)
250 grams	Ready to Roll Icing (Silver Spoon)
	Green Food Colouring
	Yellow Food Colouring
	Blue Food Colouring
	Purple Food Colouring
	Pink Food Colouring
	Coloured Chocolate Beans
	Writing Icing (Silver Spoon Create)

How to make Easter Cupcake Selection

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1. Heat the oven to 180°C, 160°C fan, Gas 4. Line a cup cake tin with 12 paper cupcake cases.
2. Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy.
3. Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.
4. Stir in the flour and stir in the vanilla until evenly mixed.
5. Place heaped dessertspoon full in each cupcake case and bake for 20-25 minutes until golden brown and just firm to the touch. Allow to cool on a wire rack.
6. To decorate; divide the ready to roll icing into portions and add a drop of food colouring to each and knead until the colour is even. Wrap the icings tightly in cling film to prevent drying. Dust work top with a little icing sugar and roll out the icing thinly. Use cutters to cut out easter shapes and attach to the cupcakes using a little warmed apricot jam.
7. To make the chicks; colour ready to roll icing with yellow coloring. Cut out yellow circles of ready to roll icing using fluted biscuit cutter to make the chick faces. Add a tiny cocks comb shape to the head. Add drop of red food colouring to a small piece of yellow icing to make an orange colour and roll tiny beaks. Finally add choco beans for eyes.
8. To make eggs; cut oval egg shapes from ready to roll icing and decorate with choco beans (secure in place with a dot of writing icing) or pipe with writing icing or decorate with flowers cut out from the ready to roll icing. (Why not try using little blossom or daisy cutters available from cake decorating stores).
9. To make rabbits. Use a biscuit cutter to cut our a circle of white icing for the rabbit face. Cut another circle then use the edge of the cutter to cut 2 ovals for the ear shapes. Dip your finger in pink food colouring to smear the pink inner ear, then secure the ears to the cakes with a little writing icing. Add choco bean eyes and nose and pipe whiskers with black writing icing.

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