Gluten-free Easter cupcakes

Preparation

• Whip the butter and sugar until fluffy.
• Set aside 1 tsp of the lemon juice for the icing. Pour the rest of the lemon juice into a measuring cup. Fill with cold water until there is ½ dl of liquid. Add the eggs and water-juice to the foam.
• Mix the dry ingredients together and incorporate into the mixture. Grate the zest of one lemon into the mixture. Stir in.
• Pour the batter into the muffin tins.
• Bake at 200 degrees for 15 minutes.
• Mix the cream cheese, soft margarine , juice and vanilla extract. Add the icing sugar 1-2 dl at a time. Add yellow food colouring and icing sugar to get the consistency right. Place a large round blunt in place and place the piping bag in a tall container or glass. Transfer the icing to the bag and seal tightly with a bag sealer. Squeeze the body of the chick by holding the stylet in place near the muffin. Without lifting the nozzle, stop the piping for a moment and pip the chick's head by lifting the piping bag slightly upwards.
• When the chick bodies are ready, pour the remaining frosting into a bowl. Take about 1/3 of the icing into a separate bowl and add cocoa powder and black food colouring. Add a little red food colouring to 2/3 of the icing. Transfer the frosting into mini-grip bags.
• When the yellow icing has hardened, make small holes in the corners of the minigrip bags. Use orange to stipple the legs and beak and dark to stipple the eyes. You can use a toothpick to help you shape. Store the finished gluten-free Easter cupcakes in the fridge and bring to room temperature before serving. This will make the cupcakes soft and delicious again.