Monday, 12 March 2018

Easter Chick Cupcakes with video tutorial

These fun Easter Chick Cupcakes are as easy to make as they are effective.  They're bright and cheerful perfect for a bake sale or Easter party.  The video tutotial further down the page takes you through the process step by step.

How to make Easter Chick Cupcakes

With Easter hurtling towards us at a great rate of knots today I'm sharing with you my first Easter bake of the year with these super cute Easter Chick Cupcakes which are really easy to create - and lots of fun too!  Our decorated Easter cupcakes are off the scale cute - if I do say so myself - with their dinky wings and fluffy feathers to top their head!

Decorated cupcake recipe for Easter

Character cupcakes, like these Easter themed ones, always bring a smile to people's face.  Although they do take a little longer to decorate than those finished with a piped swirl of frosting, that extra time is definitely worth the effort.  I can imagine these flying off (though not literally) a charity bake sale table as well as being the perfect addition to an Easter party!

Easter cupcake tutorial

Over the past year or so I've really enjoyed decorating cupcakes with fun characters made from fondant, from our Bunny Butt Cupcakes which we shared on Only Crumbs Remain last Easter, to cheeky Minion Cupcakes, as well as a few festive cupcakes with our Robin and Santa ideas.  They're also really easy to make, and a lovely activity for the children to join in with.

Easter Bunny Butt Cupcakes

I have several more Easter recipe ideas to share with you over the next couple of weeks, but if you're looking for some immediate Easter inspiration then do check out our ultimate collection of Easter bakes which was compiled with the help of some top food bloggers.
Easter bake inspiration

Easter Chick Cupcake Video Tutorial.


As well as being an eye catching batch of cupcakes for Easter, they're really easy to make too.  Do check out our short video tutorial below to see how easy these Easter Chick Cupcakes are to decorate with fondant - I'm sure you'll have lots of fun making them with your family!


So, here's how to make Easter Chick Cupcakes.

print recipe

Easter Chick Cupcakes
These fun Easter Chick Cupcakes are as easy to make as they are effective.  They're bright and cheerful perfect for a bake sale or Easter party.

Hands on Time: Cook time:     Yield: 10 Cupcakes

 Specific Equipment
   10 Muffin sized cupcake cases & muffin tin
   78mm Plain Round Cookie Cutters (or one that is a little larger than the diameter of your cupcakes)
   Rolling pin (ideally a plastic one suitable for fondant work)
   Small brush used for food preparation only
For the Cupcake Batter
  • 160g Butter, unsalted & softened
  • 80g Golden Caster Sugar
  • 80g Caster Sugar
  • 3 Medium Eggs, lightly beaten (see notes b & c below)
  • 1tsp Vanilla Extract
  • small pinch of Salt
  • 160g SR Flour
  • 1 - 2 tbsp Milk
For the Buttercream Frosting
  • 100g Butter, unsalted & softened
  • 200g Icing Sugar
  • 1tsp Vanilla Extract
  • Milk
For the Fondant Easter Chick
  • 250g Yellow Fondant
  • about 100g White Fondant
  • Blue Fondant (or colour of your choice)
  • Orange Fondant  (see note g below)
  • Black Fondant

1. Preheat the oven to 190℃ / Fan 170℃ / 375℉ / Gas 5. Place the muffin sized cases into the muffin tray. 2. Make the cupcake batter. Place the soft butter and sugars into a good sized bowl and beat together with a wooden spoon or electric beaters until very pale and fluffy. Add the salt and vanilla extract and beat again to combine. Gradually add the beaten egg a little at a time, beating well after each addition, (see note b below). Beat in the milk. Sieve the flour into the mixture. Use a spatula or large metal spoon to fold this in gently. You're aiming for a nice dropping consistency. Add a little more milk if required.3. Fill the muffin cases & bake. Using a teaspoon, fill the cases with the batter mixture. You're aiming for them to be half to two-thirds full. You may decide to weigh each muffin to ensure equal sizes. Each will weigh about 60g. Place the muffin tray in the centre of the oven and bake for 20 - 23 minutes. You may need to rotate the tray after 15 minutes of baking. Once baked, remove from the oven and muffin tray and place onto a cooling rack.4. Make the butter cream frosting. Place the softened butter into a good sized bowl. Beat to ensure it is soft and creamy. Sieve half of the icing sugar into the butter. Use a wooden spoon to combine the two ingredients. Sieve the remaining icing sugar into the bowl and again mix to combine. Add the vanilla and beat well. Add a little milk and beat to create a creamy frosting. 5. Start to decorate the cupcakes. Once the cupcakes are completely cooled place a teaspoon amount of the buttercream frosting on top of the cupcake and spread it out either with a knife or the back of the teaspoon. There's no need to take the buttercream all the way to the edge of the cupcakes.6. Roll out the yellow fondant. Dust the work surface with a little corn flour (corn starch). Roll out the yellow fondant (you may find it easier just to roll half or quarter of the quantity rather than all of it at once). Regularly give the fondant a quarter turn though avoid flipping it over. You're aiming for it to be 2-3mm thick. Cut out discs of the fondant using the plain round cookie cutter. Place one of the discs onto the cupcake. Use the plump area at the base of your thumb to gently press and neaten the edges of the disc into the cupcake.7. Marble the white fondant for the egg shell. Knead a some white fondant. Place onto the dusted work surface. Flatten it with your hand a little to make a thick disc. Add very small pieces of blue fondant to the white disc. Roll it out. Fold it into quarters and roll again. Add a little more blue fondant and repeat until you have the amount of blue marbling that you want. 8. Make the chick's shell. Roll it out - a little thinner than the yellow fondant. Use the cutter to cut a disc of fondant. Cut it in half with a knife. Use the knife to cut away triangles from the half circle to resemble a cracked egg. Apply a small amount of water with a small brush used only for food preparation to the area of the cupcake where the shell will be positioned. Place the prepared fondant shell onto the cupcake. Use the plump area at the base of your thumb to gently secure the fondant in place.9. Make the chick's beak. Roll out a small piece of orange fondant. Use a knife to cut it into a neat square. Use the knife to score a diagonal line across the orange square so that it resembles two triangles. Avoid cutting all the way through the fondant. Place it on the cupcake to check for size. Trim a little away if it is too large. Affix in place with a little water. 10. Make fondant eyes for the Easter chick. Roll a small piece of white fondant (about the size of a small pea) between your hands to create a ball. Gently flatten it to create a white disc. Repeat to create another white disc of similar size. Affix the two white discs to the Chick's face with a little water. Make two discs with black fondant in the same way, but these need to be smaller. Using a tiny amount of water affix them onto the white discs. Affix a tiny piece of white fondant to the edge of the black fondant to give a little 'life' to the eye. You may find a Dresden tool will help you to position the small pieces of fondant. 11. Shape the wings and feather tufts. Take a small piece of yellow fondant. Roll it into a ball in your hands. Continuing to roll, apply a little extra pressure to one side of the ball to create a tear-drop shape. Set aside. Shape some more teardrops. You will need a total of 9 (3 for each wing and 3 for the top of the Easter chick's head). Apply a small amount of water onto the cupcake where the wings will be positioned. Gently place the teardrop shapes onto the cupcake giving them a very gentle press as you do so. Repeat with the pieces for the chicks head.12. Enjoy! 
Notes: a)  Use your preferred flavour cupcake - ones flavoured with lemon would be particularly lovely for a Spring time bake.  b) When making the cupcake batter, consider weighing the cracked eggs first to ensure the batter has equal weight of butter, sugar, flour and eggs. Simply weigh the butter, sugar and flour to the same weight as the eggs. Of course the value may be slightly different to the 160g listed in the ingredients above. c) Consider warming your lightly beaten eggs over a bain marie especially if they feel particularly cold. Warm them until they feel lukewarm. This should help prevent the batter from curdling and produce a better cupcake sponge. d) Ball up off-cuts of fondant and cover it over. e) Use a dry brush to wipe away any cornflour from the finished cupcake. f) Wash your hands between using each colour to prevent cross-contamination of colours.  g)  Our orange fondant was created by kneading a little red fondant into some yellow,  and gradually adding a little more red until you have the shade of orange wanted.



Pin Easter Chick Cupcakes for later!


How to make the perfect Easter cupcake with these fun fondant decorated Easter Chick Cupcakes.  They're perfect for springtime, bake sales as well as Easter parties.

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  1. These are too cute Angie!! I think these would be a hit for both Easter and kids birthday parties!!

    1. Aw thankyou Deepika, I was really pleased how well they turned out :-)
      Angela x

  2. These are unbelievably cute and would look really great on your Easter table! The step-by-step video tutorial is brilliant and really makes you want to get stuck in and make your own chicks :) xx

    1. Aw thankyou Jo, I love making things like this :-) I'm so glad you enjoyed the little tutorial :-)
      Angela x

  3. These are lovely Angela but I guarantee that they would not look that good if I made them! So impressed with your decorating skills x

    1. Aw thankyou Mandy, that's so lovely of you :-) but I'm more than sure that they'd look great if you decided to give them a go :-)
      Angela x

  4. They are so cute!!! And I love the video turorial - it looks like they are actually pretty straightforward to make. Eb x

    1. Aw thankyou Eb :-) as you say, they are really easy to make - i think the hardest part was covering the cupcakes with frosting lol!
      Angela x

  5. These are so unbelievably cute! Love your video too x

  6. I love your cake designs, you're so talented in sugar craft and decorating, once again these may be too cute for me to eat...guess I'll have to close my eyes and chomp instead hahaha #CookBlogShare

    1. Lol!
      Thankyou for your kind comments Rebecca :-)
      Angela x

  7. These are so cute Angela. Love them! Great video too! You make it look so easy xx

    1. Aw thankyou Kate, they really are very easy to make :-)
      Angela x


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