Little chick cupcakes

Method

• 1
  Preheat oven to 180C/160C fan-forced. Line 15 holes of two 12-hole, 1/3 – cup-capacity muffin pans with yellow paper cases.
• 2
  Using an electric mixer, beat butter, vanilla and sugar until light and fluffy. Add eggs, 1 at a time, beating after eachaddition. Stir in flour and buttermilk until combined. Stir in sprinkles.
• 3
  Spoon mixture among paper cases. Bake for 18 minutes or until cakes spring back when lightly touched. Stand in trays for 5 minutes. Transfer to a wire rack to cool completely.
• 4
  Make Vanilla buttercream: Using electric mixer, beat butter in a bowl until pale and fluffy (about 5 minutes). Gradually add icing sugar mixture and milk, beating constantly until combined. Beat in vanilla.
• 5
  Place sanding sugar in a shallow dish. One by one, spread cupcakes with buttercream, then lightly dip in sanding sugar to coat. Using picture as a guide, press 2 choc chips, flat-side up, into each cake to form eyes. Using a toothpick, dot a little icing on each choc chip to form pupils. Cut 1 orange fruit stick into 30 x 2mm thick slices. Lightly press onto cakes to form feet. Cut remaining orange fruit stick into 15 x 5mm thick slices. Using picture as a guide, cut each slice into a triangle to form a beak shape. Lightly press onto cakes to form beaks. Lightly press melt halves onto cakes to form wings. Serve.