Cupcakes au citron et aux poussins de Pâques

Directions

Cupcakes 

1. Line cupcake pan with liners or grease pan with butter and lightly dust with flour
2. In a large bowl, melt butter and add eggs one at a time, then stir in vanilla, lemon juice, and Zevia Lemon Lime Twist
3. In another bowl, sift together flour, baking powder, baking soda, stevia, and salt. Combine both bowls and add milk
4. Fill cupcake liners half full
5. Preheat oven at 325°F and bake for 18-20 mins or until toothpick test comes out clean Allow cupcakes to cool before frosting

 Frosting

1. Combine butter, stevia, and salt. Beat with electric mixer until blended. Add heavy cream and vanilla, and beat for 5 minutes or until smooth and creamy
2. To naturally color the frosting yellow, blend mango until smooth. Take 1 tbsp of puree and mix into the frosting. You can freeze the rest for another time
3. Fit piping bag with a large round tip and fill bag with the yellow frosting. Pipe frosting in the center of each cupcake for the body of the chicken, then pipe the head directly on top
4. Any leftover yellow frosting will be used to make orange frosting

 Decoration

1. To make the yellow frosting orange, blend raspberries until smooth and strain puree. Add raspberry puree 1 tbsp at a time until frosting turns orange
2. Fit piping bag with the small round tip and add beaks and feet for each cupcake
3. To melt the chocolate, simmer about an inch of water in a saucepan. Set a heatproof bowl on top of the pot, ensuring the water doesn’t actual touch the bowl. Stir chocolate occasionally as it softens. Remove bowl from heat when only a few chunks remain
4. Apply the chocolate as eyes on the cupcakes
5. Serve at room temperature and enjoy