Best Chirpy Chick Cupcakes Recipes

CHIRPING CHICK CUPCAKES

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.

CHICK CUPCAKES

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

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.

PEEPS® CHICK SURPRISE-INSIDE CUPCAKES

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 cake batter as directed on box. Divide batter evenly among muffin cups (about two-thirds full). Bake as directed on box for cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Using melon baller, scoop out center of each cupcake, about 1 inch deep. Fill each with 1 heaping teaspoonful candies.
• Spoon frosting into medium bowl; stir in enough food color until desired green color. Frost cupcakes with frosting; sprinkle with colored sugar. Top with yellow PEEPS® chick. Store loosely covered.

HUMMINGBIRD CUPCAKES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In a small bowl, combine bananas and pineapple., Combine the flour, baking soda, cinnamon and salt; add to the creamed mixture alternately with banana mixture, beating well after each addition. Fold in coconut and walnuts., Fill 24 paper-lined muffin cups about two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool the cupcakes for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cupcakes.