Despite last Thursday bringing a small snowstorm and temperatures of -8 degrees, today it seems that Spring has sprung, with a positively tropical 12 degrees and the gentle thrumming of lawnmowers providing a backdrop to the chirruping chorus of Spring birds. Gosh, it makes one come over all poetic.

After Harry and I had turned off the central heating, shed the thermals and taken a turn around the garden to examine all of the dead, frostbitten and unidentifiable foliage, we retired to the kitchen for a spot of Spring baking.

I bought these silicone cupcake cases from spiritual home Lakeland last year, and ‘runaway cakes’ made using the Hummingbird Bakery’s divine vanilla cupcake recipe have become a firm favourite in our house.  Usually though, they are unadorned or covered in a simple glaze, so today we decided to go the whole hog and hatch a batch of chicks.  The war-torn looking ones have resisted a 2-year old’s attempts to gouge out wings and eyes for an interim power snack.  I am choosing to ignore the fact that today’s post brought a letter from the government advising that under-5s need no added sugar in their diets. Well, quite…

Baked using:

  • Hummingbird bakery vanilla cupcake recipe
  • Classic buttercream icing with a hint of yellow colouring
  • Liquorice eyes
  • Banana candy sweets chopped in half for the wings
  • Coloured royal icing for the beaks and plumage
  • Industrial-grade surface cleaner for the clean-up operation…
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