Easter Chicks Cupcakes

Easter Chicks Cupcakes

Prep Time:
30 minutes
Start to Finish:
1 hour 25 minutes
Servings:
24
Print:
8.5 x 11 6 x 4
Tinted coconut and candies are the simple extras that make sweet chick cupcakes.

Ingredients

  • 1 box Betty Crocker® SuperMoist® 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 liquid food color
  • 1 container Betty Crocker® Rich & Creamy vanilla frosting
  • 48 brown miniature candy-coated chocolate baking bits
  • 24 small orange gumdrops

Directions

  1. 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 mix as directed on box, using water, oil and eggs. Divide batter among muffin cups. Bake 18 to 23 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  2. Place coconut in resealable food-storage plastic bag. Add about 8 drops yellow liquid food color; seal bag and shake to mix. Frost cupcakes with white frosting. Top with yellow coconut. For eyes, add brown baking bits. Cut orange gumdrops to resemble beaks; place on cupcakes.

Additional Directions

How To:
1. An easy way to fill baking cups is to use an ice cream scoop. Use one that measures out 1/3 cup batter when filling regular-size cups. Use one that measures out 2 tablespoons batter when filling mini cups. 2. If you have only one pan and a recipe calls for more cupcakes than your pan will make, just cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Nutrition Facts

Nutritional Information Per Serving; 1 cupcake (undecorated):

Calories:
190 
Calories From Fat:
60 
Total Fat:
7g 
Cholesterol:
25mg 
Sodium:
190mg 
Potassium:
25mg 
Protein:
1g 
Vitamin A:
 
Vitamin C:
 
Calcium:
 
Iron: