CHIRPING CHICK CUPCAKES
Please the kids with sweet and delicious cupcakes. Cake mix, ready-to-spread frosting and candies make them super simple.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Frost cupcakes with 1 container of frosting.
- Stir a few drops yellow food color into other container of frosting. Spoon 1 heaping teaspoonful yellow frosting on center of each cupcake. To make beak, cut orange jelly bean lengthwise to within 1/8 inch of end; spread apart slightly. Press into yellow frosting as shown. Add orange candies for eyes. Store loosely covered.
Nutrition Facts : Calories 260, Carbohydrate 37 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cupcake (Cake and Frosting Only), Sodium 170 mg, Sugar 28 g, TransFat 2 g
CHICK CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 12 cupcakes
Number Of Ingredients 17
Steps:
- Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder and salt in a medium bowl.
- Beat the butter in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the granulated sugar and beat until creamy, about 4 minutes. Beat in the eggs, one at a time, then the vanilla. Reduce the speed to low and beat in the flour mixture in three batches, alternating with the milk. Beat until just combined.
- Divide the batter among the prepared muffin cups. Bake until the tops spring back when pressed, 20 to 25 minutes. Transfer to a rack and let cool 5 minutes in the pan, then remove to the rack to cool completely.
- Make the frosting: Beat the butter, confectioners' sugar and salt in a bowl with a mixer on medium speed until just combined. Increase the speed to medium high, add the vanilla and beat until creamy, 3 minutes. Beat in the milk until fluffy, 1 minute.
- Decorate the cupcakes: Using kitchen shears, cut the circus peanuts lengthwise into thin slices, then trim to make 12 beaks and 24 feet. Frost the cupcakes, then dip in sanding sugar to coat. Top with the candy eyeballs, beaks and feet. Insert the candy melts for wings.
BABY CHICK CUPCAKES
Glorious spring: These fuzzy peepers only look fancy-gumdrops and candied fruit slices make up their wings, faces and feet.
Provided by Food Network Kitchen
Categories dessert
Yield 12 baby chick cupcakes
Number Of Ingredients 8
Steps:
- For the eyes: Arrange the white sprinkles on the work surface. Attach a mini chocolate chip as a pupil to each sprinkle by gluing with a little buttercream. Set aside.
- For the wings and tails: Cut each yellow gumdrop fruit slice in half horizontally to make 2 thinner slices. Take 4 of these slices and cut each into 3 triangles to make the tails. Set aside.
- For the feet: Cut each orange gumdrop fruit slice in half horizontally to make 2 thinner slices, and then cut each slice in half crosswise. Using scissors, snip and remove 2 triangles from each foot to form the toes.
- For the beaks: Place the small orange gumdrops on the work surface standing upright. Snip each gumdrop with scissors straight down three-quarters of the way through the candy to make the open mouth. Snip either side of the gumdrop to narrow the overall size and shape into a tapered beak.
- To assemble: Frost each cupcake with about 2 tablespoons buttercream. Place the yellow sanding sugar in a small bowl. Invert each cupcake and press gently into the sugar to adhere.
- Attach the eyes by pressing gently into position. Insert the beak just below eye level. Push the wings and feet into the sides of the cupcake and the tail into the back. Repeat steps for all cupcakes.
CHICKY CUPCAKES RECIPE - (4.5/5)
Provided by msippigrl
Number Of Ingredients 7
Steps:
- Bake cupcakes; remove to a wire rack to cool completely. Tint coconut to desired shade of yellow. (I used 5 liquid drops in 1 cup of small cut coconut flakes.) Set aside. Slit orange gumdrops in the center but not all the way through. Sprinkle a little sugar in the slit so the "beak" won't seal back up. Set aside. Flatten and shape the yellow gumdrops into wing shapes. You will need a right and a left "wing" for each cupcake. (I paired them up as I went along.) Set aside. ASSEMBLY: Working on one cupcake at a time, generously frost a cupcake. Pile on a thick layer of the yellow coconut. Use 2 upside down chocolate chips for the eyes. (You may need to move a little of the coconut out of the way first with a toothpick then dab a bit of frosting on the chip.) For the beak, center a split orange gumdrop just below the eyes. For the wings, I used a dab of frosting on the bottom side of the edge that joins onto the cupcake then inserted 2 toothpicks into the cupcake for support until set. Allow several hours to set.
COCONUT CHICK CUPCAKES
Super-cute, these Easter chicks are made from vanilla-bean cupcakes. The cupcakes are turned upside down and coated with buttercream and coconut, then finished with nut and candy details.
Provided by Martha Stewart
Categories Cupcake Recipes
Yield Makes 20
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Spread coconut in a single layer on a rimmed baking sheet. Toast in oven, stirring often, until golden, about 15 minutes. Line 20 cups of 2 standard muffin tins with paper liners. Coat liners with cooking spray.
- Whisk together flour, baking powder, and salt. Put butter, sugar, vanilla seeds, and zest in the bowl of an electric mixer. Beat on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to medium; beat in eggs, 1 at a time. Reduce speed to low; add flour mixture in 3 batches, alternating with 2 batches of buttermilk. Beat in extract.
- Scoop batter into lined muffin tins, filling each cup 3/4 full. Bake until a tester comes out clean, about 20 minutes. Let cool in tins on wire racks 10 minutes. Unmold; let cool completely.
- Peel off liners. Spread buttercream on the top of 1 cupcake; invert onto a small plate. Frost sides of cupcake, then mound more on top to create a dome shape. Put coconut in a bowl. Holding plate at an angle over the bowl, press coconut into frosted top and sides of each cupcake; let excess fall back into bowl. Press in 2 pieces of licorice for eyes and 1 almond for a beak. Place 3 red licorice pastels on top for a comb and 4 at the base for feet. Repeat with remaining cupcakes.
CHIRPY CHICK CUPCAKES
These adorable cupcakes are so much fun to make and share. They're perfect for an Easter dinner or a kid's farm-themed birthday party. -Sara Martin, Brookfield, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 dozen
Number Of Ingredients 5
Steps:
- Reserve 1/4 cup frosting for eyes; tint remaining frosting yellow. Place yellow frosting in a pastry bag fitted with #17 open star tip; pipe stars covering top of cupcakes. Pipe circular mounds for head; pipe wings on each side., Using plain frosting in a pastry bag fitted with a #2 round tip, pipe dots for eyes; top with M&M's. Pipe small lines on M&M's to resemble reflections. Flatten gum drops and cut into small triangles; attach to heads for beaks.
Nutrition Facts :
EASTER CHICKS CUPCAKES
Tinted coconut and candies are the simple extras that make sweet chick cupcakes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Place coconut in resealable food-storage plastic bag. Add about 8 drops yellow food color; seal bag and shake to mix. Frost cupcakes with frosting. Top with yellow coconut. For eyes, add brown baking bits. Cut orange gumdrops to look like beaks; place on cupcakes. Store loosely covered.
Nutrition Facts : Calories 260, Carbohydrate 36 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cupcake (Cake and Frosting Only), Sodium 200 mg, Sugar 24 g, TransFat 1 g
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