Best Chirping Chick Cupcakes Recipes

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CHICK AND EGG CUPCAKE



Chick and Egg Cupcake image

Provided by Food Network Kitchen

Categories     dessert

Time 27m

Yield 1 cupcake

Number Of Ingredients 26

1 Vanilla Cupcake, recipe follows
About 1/3 cup White Fluff Frosting, recipe follows
Green Coconut Grass, recipe follows
6 small candied malt balls (2 yellow, 2 pink, 2 white)
1 yellow chick peep
White Airhead candy
2 2/3 cups sugar
1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
2 large eggs
2 large egg yolks
2/3 cup milk
2/3 cup water
2 1/2 teaspoons pure vanilla extract
2 2/3 cups all-purpose flour
1 1/3 cups cake flour
4 teaspoons baking powder
1/2 teaspoon fine salt
1/4 cup whole milk
2 teaspoons pure vanilla extract
10 tablespoons unsalted butter, softened
5 cups confectioners' sugar
1/2 cup marshmallow fluff
Pinch fine salt
2 cups sweetened shredded coconut
1 to 2 teaspoons liquid green food coloring
1/2 to 1 teaspoon liquid yellow food coloring

Steps:

  • Frost a cupcake with fluff frosting. Press a circle of coconut grass on top. Nestle the malted eggs on top of the grass. Gently press the peep onto the center of the grass. Cut the white Airhead into a 1/2 oval shape; trim one side so it has a cracked egg jagged edge. Place egg next to chick.
  • Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside.
  • Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend.
  • Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes.
  • Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting.
  • Whisk the milk and vanilla extract together in a small bowl.
  • Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated. Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.) Add the fluff and salt and reduce the speed to low. Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated. Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes. Frost cupcake immediately.
  • Preheat oven to 250 degrees F. Line a baking sheet with parchment paper. Place a mesh rack on top, if available.
  • Put coconut in a shallow bowl. While tossing with a large spoon, add food coloring drop by drop until the desired color is reached. A little more green than yellow makes a pretty grass color. Add a few tablespoons water to moisten the mixture and help disperse the color evenly. If the color is too dark, add additional water, as needed, to dilute to the desired color. Drain the coconut in a sieve or strainer.
  • Spread the coconut in an even layer on the rack, or directly on the lined baking sheet. Place in the oven until dry, about 10 to 15 minutes. Use immediately, or store in covered container for up to 3 days.

CHICK CUPCAKES



Chick Cupcakes image

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 12 cupcakes

Number Of Ingredients 17

1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup whole milk
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3 cups confectioners' sugar
Pinch of salt
2 teaspoons pure vanilla extract
2 tablespoons whole milk
6 circus peanut candies
Yellow sanding sugar, for topping
24 medium candy eyeballs
12 yellow candy melts, cut in half

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.

EASTER CHICKS CUPCAKES



Easter Chicks Cupcakes image

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

1 box Betty Crocker™ Super Moist™ yellow or devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
2 1/2 cups shredded coconut
Yellow food color
1 container Betty Crocker™ Rich & Creamy vanilla frosting
48 brown miniature candy-coated chocolate baking bits
24 small orange gumdrops

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

BABY CHICK CUPCAKES



Baby Chick Cupcakes image

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

24 small white flat sprinkles (for the eyes)
24 mini chocolate chips (for the pupils)
2 cups vanilla buttercream
14 yellow gumdrop fruit slices (for the wings and tails)
6 orange gumdrop fruit slices (for the feet)
12 small orange gumdrops (for the beaks)
12 vanilla cupcakes
34 cup yellow sanding sugar

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.

MAMA AND BABY CHICK CUPCAKES



Mama and Baby Chick Cupcakes image

Our adorably delicious Mama and Baby Chick Cupcakes are made with Betty Crocker™ Super Moist™ yellow cake mix and rich and creamy vanilla and lemon frostings.

Provided by Jessica Walker

Categories     Dessert

Time 1h40m

Yield 36

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container (1 lb) Betty Crocker™ Rich & Creamy lemon frosting
Yellow food color
1 container (1 lb) Betty Crocker™ Rich & Creamy vanilla frosting
24 semisweet chocolate chips
48 miniature semisweet chocolate chips
1 bag (7 oz) peach-flavored gummy ring candies

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place regular-size paper baking cup in each of 12 regular-size muffin cups and mini paper baking cup in each of 24 mini muffin cups.
  • Make cake mix as directed on box, using water, oil and eggs. Divide batter evenly among muffin cups, filling each about two-thirds full.
  • Bake mini cupcakes 12 to 17 minutes, regular-size cupcakes 24 to 29 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
  • Tint lemon frosting with 3 to 5 drops yellow food color. Frost mini cupcakes with lemon frosting and regular cupcakes with vanilla frosting.
  • To decorate, place 2 chocolate chips, tip side down, on each cupcake for eyes, using regular chips for regular cupcakes and miniature chips for mini cupcakes. Using kitchen scissors, cut gummy candies into triangles. Place 1 triangle on each cupcake for beak. For wings, place 2 triangles on each mini cupcake and 4 triangles on each regular cupcake.

Nutrition Facts : ServingSize 1 Serving

CHIRPING CHICK CUPCAKES



Chirping Chick Cupcakes image

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

1 box Betty Crocker™ Super Moist™ yellow or white cake mix
Water, vegetable oil and eggs or egg whites called for on cake mix box
2 containers Betty Crocker™ Whipped fluffy white frosting
Yellow food color
24 orange jelly beans
48 small orange candies

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

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