Easter Recipes - Cooking in the Classroom
Easter Dessert Ideas - Easter Desserts

Home > Holidays > Easter > Recipes - Desserts > Baby Chick Easter Cupcakes

These are the cutest cupcakes to serve as your Easter dessert.  If you don't have a pastry bag use a plastic baggie with one corner snipped out.

Product: Easter Recipes - Cooking in the Classroom
Category: Easter Dessert Ideas - Easter Desserts

Baby Chick Easter Cupcakes

Ingredients:

• 1 (18.25 oz.) pkg. devils food cake mix
• 2 (16 oz.) can vanilla ready to spread frosting
• Yellow food coloring
• 48 white dessert mints
• 48 miniature baking chip
• 48 pieces of candy corn

Preparation:

1. Prepare and bake the cake according to the package directions for 24 cupcakes.
2. Allow the cupcakes to cool completely before decorating.
3. Tint both cans of frosting with the yellow food coloring.
4. Using a pastry bag with a #17 star tip, pipe the frosting to cover each cupcake.
5. Pipe on 2 wings per chick by pulling back on the bag as the frosting is released.
6. Pipe a small mound of frosting onto each cupcake for the chicks head.
7. Place two dessert mints on the head of each chick for eyes. 
8. Use a toothpick and dab a very small amount of frosting in the middle of each dessert mint.
9. Attach a miniature baking chip to each of the chick's eyes.
10. Place 2 pieces of candy corn, large ends slightly angled one up and one down into the frosting to make the beaks.

Makes 24 cupcakes

Preparation Time:  approximately 30 minutes
Total Time:  approximately 1 hour 25 minutes + cooling time

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