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Easter Chick Cupcakes Recipe

Easter Chick Cupcakes Recipe
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1 box Betty Crocker® SuperMoist® yellow or devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box

Frosting and Decorations

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

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 17 to 22 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.

Nutrition Information:
1 Frosted Cupcake (Undecorated): Calories 190 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1 1/2g, Trans Fat 1g); Cholesterol 25mg; Sodium 190mg; Total Carbohydrate 30g (Dietary Fiber 0g, Sugars 20g); Protein 1g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 2% Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

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Date: 2010-02-23 16:54:08

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cute !
cathyluvade 2010-03-05 02:23:31
these are perfect for easter, thanks for sharing!
Susie's Cakes (the baking bug's back!) 2010-03-29 01:42:39

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