Easter chick cupcakes

Chef: Organix
Prep: 30 mins
Cook: 30 mins
Easter chick cupcakes
Your little ones will love decorating these simple and delicious Organix #NoJunk Easter cupcakes.

Cup cake:

125g butter or coconut oil

60mls maple syrup

60mls mango puree (use 1 ripe mango to make this)

1 tsp vanilla extract

2 eggs

150g self raising flour (or a gluten free alternative)


6 tbsps mango puree

1 400g tin coconut milk

1 tsp vanilla extract (optional)


Currants/raisins (for eyes)

Dried apricots (for beak)

Flaked almonds for wings

Desiccated coconut for feathers


Preheat oven to 180°C, 160°C fan, Gas Mark 6. Place 12 paper cupcake cases into a cupcake tin.

First make your mango puree by taking the flesh from the mango and blending to a smooth puree with a hand blender or food processor.

Beat the butter or coconut oil until soft with the maple syrup. Add the mango puree and vanilla extract with 1 tbsp of the flour and beat in. You can use an electric cake mixer with the paddle attachment if you have one, or do it by hand in a large bowl with a wooden spoon.

Add the eggs one at a time, with one tbsp of the flour and beat in thoroughly. The flour stops the mixture from splitting, which happens if it’s too wet.

Sift the rest of the flour in gradually and fold lightly into the mixture using a metal spoon. You want to keep as much air as possible in the mixture, so be careful not to over mix it.

Once all the flour is just combined, spoon a large tbsp of mixture into each paper case, the mixture should fill the case about ¾ full. Fill all the cases then place straight into the oven - the quicker you work the more air stays in the cupcakes, and the lighter they will be. 

Bake for 20 minutes until golden and springy to the touch.

Insert a knife to check they are cooked – it should come out clean.

Leave in tin for 10 minutes to cool a little, then move onto wire rack to cool completely.


First you need to separate the coconut cream from the water. To do this, simply leave the sealed can of coconut milk in the fridge over night, so that the cream solidifies and separates.

Turn the tin upside down when you open it, and the coconut water should be on top - pour this out, and reserve for a fruity smoothie recipe. Then scoop out the thick solid coconut cream to make the frosting.

The secret to this simple frosting is keeping everything as cold as possible, so the coconut cream stays fairly thick. The cupcakes should be completely cool.

The coconut cream and mango puree should be used straight from the fridge and ideally place your mixing bowl in the fridge to cool for half an hour before using too.

Beat the coconut cream and mango puree together with the tsp of vanilla until smooth.

Spread the cooled cupcakes with mango frosting, then add two currents/raisins for the chicks eyes.

Cut the dried apricots into small triangles, then add one to the cupcake to give the chick a beak.

Add two flaked almonds for wings (leave these off for younger babies).

Finally add a sprinkle of desiccated coconut for fluffy feathers.

makes 12 cupcakes

Preparation Time
30 minutes

Cooking Time
30 minutes

Main ingredients
Dairy, Flour, Fruit, Eggs, Jam/Preserves

Recipe Type
Party Food, Cakes & Baking, Kids Food, Cake Stall

Level of Difficulty

Best eaten straight away! As these tasty cupcakes aren't made with cane sugar they don't keep very long. They're best eaten on the day you make them. Otherwise keep in the fridge for up to 3 days, or freeze and defrost in just an hour, then add frosting and decorations. You’ll find lots more tasty family and baby recipes created by the cooks at Organix at  www.organix.com

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