BABY CHICK CUPCAKE CAKE
A cute pull-apart cupcake cake that looks like a baby chick makes a festive and fun dessert for Easter. Your family will love this lemon cake topped with lemon frosting.
Provided by Beth
Categories Dessert
Time 1h5m
Number Of Ingredients 12
Steps:
- Combine lemon cake mix with lemon pudding mix, sour cream, eggs, water, and vegetable oil.
- Beat, using an electric mixer, on low speed for 30 seconds then increase the speed to medium and beat for 2 minutes.
- Spoon into 24 cupcake liners.
- Bake for 18-20 minutes until the cupcake springs back when your press the center with your finger.
- Cool completely.
- Beat the softened butter until light and fluffy.
- Add the freshly squeezed lemon juice, lemon zest, and 2 cups of powdered sugar and beat just to combine.
- Add the remaining 2 1/2 cups of powdered sugar and beat until light and fluffy, about a minute.
- Remove 1 cup of the frosting then color the remaining frosting using yellow food coloring.
- Leave about 1/3 cup of the frosting white.
- Color 1/2 cup of the frosting orange.
- Color the remaining tablespoons of frosting black.
- Arrange 21 of the cupcakes in an oval on a cake board or serving platter.
- Fill the gaps in your cupcake cake using pieces of the rice krispie treats.
- Fit 4 pastry bags with star tips. Fill one bag with yellow frosting, one with white, one with orange, and one with black.
- Pipe two circles of black frosting for the chick's pupils then surround those with white frosting. Add a white highlight in each pupil.
- Add a beak under the eyes.
- Then pipe yellow frosting over the rest of the cake.
- Pipe on two feet using orange frosting.
- Serve and enjoy!
BABY CHICK CAKE
Hatch a new Easter tradition with this adorable Baby Chick Cake recipe from My Food and Family. Our easy-to-follow instructions make creating our tasty Baby Chick Cake simple. Watch as it become the newest family favorite!
Provided by My Food and Family
Categories Recipes
Time 1h35m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Prepare cake batter as directed on package; blend in dry pudding mix. Bake as directed on package for 2 (9-inch) round layers. Cool cakes in pans 10 min.; invert onto wire racks. Remove pans; cool cakes completely.
- Cut cake layers as shown in diagram 1. Arrange on tray or large platter as shown in diagram 2.
- Beat cream cheese, butter and vanilla in large bowl with mixer until well blended. Gradually beat in sugar until well blended; frost cake.
- Mix food coloring and water; toss with half the coconut until evenly tinted. Sprinkle over chick. Sprinkle remaining untinted coconut over egg. Add decorations to resemble photo.
Nutrition Facts : Calories 390, Fat 18 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 40 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
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