Fruity Easter Chick Cupcakes

Betty's Easy Steps

1. Preheat the oven to 180°C (160°C for fan assisted ovens). Line 2 x 12-hole muffin trays with cupcake cases.
2. Make, bake and cool the cake mix as directed for cupcakes on the cake mix box using the oil, water and eggs.
3. Using the tip of a sharp knife, cut out and set aside the centre of each cupcake. Put 170g of the frosting in a small bowl and stir in 15g of the coconut. Finely chop 6 of the apricots and stir into the icing. Drop a little of the coconut and apricot icing into each of the cupcake hollows. Slice some of the cake off the underside of the reserved pieces, then place on top of the icing, pressing down gently to give a level surface to each cupcake.
4. Put the rest of the coconut in a sealable freezer bag and add a little yellow food colouring paste or gel. Seal the bag and rub with your fingers until the coconut is coloured bright yellow. Spread the remaining frosting over the cupcakes, leaving a thin border, then sprinkle over the yellow coconut.
5. Dot each cupcake with 2 chocolate chips, flat-side up, for eyes. Use scissors to cut around 30 tiny triangles from the remaining dried apricots. Place 1 on each cupcake for the chick’s mouth. Cut up and use the remaining apricot pieces to add to the top of the cupcakes to resemble tufts of feathers. Serve immediately and store any leftover cupcakes in an airtight container in a cool place for 1-2 days.

Betty's Tips

• If you prefer, leave out the coconut topping and just colour the icing yellow with food colouring paste or gel instead.
• Add the finely grated zest of 1 lemon to the cake mix and fold 2 tablespoons lemon curd into the icing for a lovely tangy lemon flavour.