Easter Baking: Organix’s Chick Cupcakes

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    Your little ones will love decorating these simple and delicious #NoJunk Easter cupcakes from Organix

    Makes approx. 12 cupcakes

    Prep Time: 30+ mins

    Cooking Time: 10-30 mins

    Age suitability: for all the family, toddlers from 12mths+

    Suitable for vegetarians


    Cup cake:

    • 125g butter or coconut oil
    • 60mls maple syrup
    • 60mls mango puree (use one ripe mango to make this)
    • One tsp vanilla extract
    • Two eggs
    • 150g self raising flour (or a gluten free alternative)


    • Six tbsps mango puree
    • One 400g tin coconut milk
    • One tsp vanilla extract (optional)


    • Currants/raisins for eyes
    • Dried apricots for beak
    • Flaked almonds for wings
    • Desiccated coconut for feathers



    1. Firstly, make your puree. Take the flesh from the mango and blend until smooth with a hand blender or food processor.

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

    3. Beat the butter / coconut oil with the maple syrup until soft. Add the mango puree and vanilla extract with one 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.)

    4. Add the eggs one at a time along with one tbsp of the flour and beat in thoroughly. (If the mixture is too wet, it will split; the flour prevents this)

    5. 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 batter, so be careful not to over mix it.

    6. Once all the flour is just combined, spoon a large tbsp of mixture into each paper case; it should be about ¾ full. Fill all the cases then place straight into the oven.

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


    1. Firstly,  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.

    2. 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, as should your mixing bowl. Place the bowl you intend to use in the fridge half an hour before to chill.

    3. Removing the ingredients from the fridge, beat the coconut cream and mango puree together with the tsp of vanilla until smooth.

    4. Spread the cupcakes with the mango frosting. Now it’s time to get creative! Add two currants/raisins for the chicks eyes; cut the dried apricots into small triangles, adding one to the cupcake to give the chick a beak; add two flaked almonds for wings (leave these off for younger babies); and finally, add a sprinkle of desiccated coconut for fluffy feathers.

    As these tasty cupcakes aren’t made with cane sugar, they don’t keep very long, so they’re best enjoyed on the same day. Otherwise, keep in the fridge for up to three days.

    For many more tasty family and baby recipes created by the cooks at Organix, visit organix.com