Easter Chick Cupcakes

First up, pre-heat the oven to 180°C/160°C /Gas Mark 4. Line 2 muffin tins with 8 baking cases.

Place the margarine and sugar in a large bowl and cream together until light and fluffy. 

Add the eggs and vanilla and beat together until smooth, if the mixture begins to curdle add a spoonful of flour. Sieve over the self-raising flour and beat one more time until combined. 

Divide the mixture between the baking cases (30g in each). Bake for about 20 minutes until risen and golden brown. Allow the cupcakes to cool in the tin for 10 minutes and then transfer to a cooling rack to cool completely. 

Pop your butter into a large bowl and beat until smooth and glossy. Add your icing sugar and vanilla in a couple of intervals and mix well.

Use the bright and bold sprinkles, and pop the yellow sprinkles into a bowl, or onto a plate.

Spread the buttercream onto the cupcakes, and then press into the yellow bright and bold sprinkles. Use the decorating icing to create the face of the chick.