In a small bowl, whisk the egg, buttermilk, butter and vanilla extract together until combined.

In the wet ingredients add in the rest of the ingredients.

Slowly mix the dry into the wet ingredients until no lumps remain. Batter will be thick. Do not overmix as it can toughen your cupcakes.

Pour the batter into 4 cupcake liners almost to the top.

Bake at 350of (180oC) for 15-17 minutes, or until they are firm in the middle and don’t appear damp. This recipe bakes fast.

Once baked, take them out of the tin and cool on a baking rack until cold.

To make the frosting: beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until light and creamy. Add the sugar while the mixer is still running. Increase to high speed and continue beating until the buttercream is light and fluffy. Add in the milk and vanilla and whip in.

Color the buttercream with yellow food coloring until you have reached your desired color.

Store in the fridge if not using straight away.

Make the feet, nose and eyes: Melt some white chocolate. Divide it between 2 bowls and color them orange and black. Scoop into a piping bag and cut a tiny hole.

Pipe the nose, eyes and feet on a piece of parchment paper and place in the fridge to set.

To Decorate: Fit a piping bag with a large round nozzle and fill with your yellow buttercream frosting.

Point the piping bag straight down and pipe a big dollop of buttercream for the chicks body.

On top of that, pipe a small dollop for the chicks head (dollop is the only word I think best describes it).

Carefully place on the feet, eyes and nose.

Once decorated store the cupcakes in the fridge for up to 4 days. Let them reach room temperature before eating.