Easter Chicks

• 1/2 cup butter, at room temperature
• 1 cup granulated sugar
• 1/2 cup self-rising flour, sifted
• 1/2 cup milk
• 2 None eggs, at room temperature
• 1/2 cup shredded coconut
• 2-3 drops yellow food coloring
• None None Buttercream
• 1 cup butter, at room temperature
• 1 tsp vanilla extract
• 2 cups powdered sugar, sifted
• 1/4 cup milk, at room temperature
• 48 None candy-coated chocolates, to decorate
• 12 None raw almonds, to decorate
• None None black writing gel (icing), to decorate

1. Preheat oven to 350u0b0F. Line a 12-cup muffin tray with paper liners. Mix butter, sugar, flour, milk and eggs until combined. Beat for 1-2 mins, or until mixture is pale and smooth. Distribute between paper liners and bake for 20 mins, or until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
2. Meanwhile, mix coconut with yellow food coloring. Set aside.
3. To make the buttercream, beat butter and vanilla until light and creamy. Add powdered sugar and milk and beat until well combined.
4. Remove paper liners from cupcakes. Using a serrated knife, cup off tops of cupcakes. Turn upside down and spread buttercream over cupcakes. Top with more buttercream to resemble heads. Coat with coconut. Place 2 candy-coated chocolates on top of chicks to resemble combs and 2 on bottom to resemble feet. Add almonds to resemble beaks. Use black gel to dot eyes on chicks.

butter, sugar, flour, milk, eggs, shredded coconut, coloring, buttercream, butter, vanilla, powdered sugar, milk, chocolates, almonds, black writing gel

Taken from recipes-plus.com/api/v2.0/recipes/23268 (may not work)