Baby Chick Cupcake Cake Recipes

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.

BABY CHICK CUPCAKE CAKE

Steps:

• Combine lemon cake mix with lemon pudding mix, sour cream, eggs, water, and vegetable oil.
• Beat, using an electric mixer, on low speed for 30 seconds then increase the speed to medium and beat for 2 minutes.
• Spoon into 24 cupcake liners.
• Bake for 18-20 minutes until the cupcake springs back when your press the center with your finger.
• Cool completely.
• Beat the softened butter until light and fluffy.
• Add the freshly squeezed lemon juice, lemon zest, and 2 cups of powdered sugar and beat just to combine.
• Add the remaining 2 1/2 cups of powdered sugar and beat until light and fluffy, about a minute.
• Remove 1 cup of the frosting then color the remaining frosting using yellow food coloring.
• Leave about 1/3 cup of the frosting white.
• Color 1/2 cup of the frosting orange.
• Color the remaining tablespoons of frosting black.
• Arrange 21 of the cupcakes in an oval on a cake board or serving platter.
• Fill the gaps in your cupcake cake using pieces of the rice krispie treats.
• Fit 4 pastry bags with star tips. Fill one bag with yellow frosting, one with white, one with orange, and one with black.
• Pipe two circles of black frosting for the chick's pupils then surround those with white frosting. Add a white highlight in each pupil.
• Add a beak under the eyes.
• Then pipe yellow frosting over the rest of the cake.
• Pipe on two feet using orange frosting.
• Serve and enjoy!

MAMA AND BABY CHICK CUPCAKES

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.