BABY CHICK CUPCAKES
Glorious spring: These fuzzy peepers only look fancy-gumdrops and candied fruit slices make up their wings, faces and feet.
Provided by Food Network Kitchen
Categories dessert
Yield 12 baby chick cupcakes
Number Of Ingredients 8
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.
CHIRPING CHICK CUPCAKES
Please the kids with sweet and delicious cupcakes. Cake mix, ready-to-spread frosting and candies make them super simple.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 6
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.
Nutrition Facts : Calories 260, Carbohydrate 37 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cupcake (Cake and Frosting Only), Sodium 170 mg, Sugar 28 g, TransFat 2 g
CHIRPY CHICK CUPCAKES
These adorable cupcakes are so much fun to make and share. They're perfect for an Easter dinner or a kid's farm-themed birthday party. -Sara Martin, Brookfield, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 dozen
Number Of Ingredients 5
Steps:
- Reserve 1/4 cup frosting for eyes; tint remaining frosting yellow. Place yellow frosting in a pastry bag fitted with #17 open star tip; pipe stars covering top of cupcakes. Pipe circular mounds for head; pipe wings on each side., Using plain frosting in a pastry bag fitted with a #2 round tip, pipe dots for eyes; top with M&M's. Pipe small lines on M&M's to resemble reflections. Flatten gum drops and cut into small triangles; attach to heads for beaks.
Nutrition Facts :
COCONUT CHICK CUPCAKES
Super-cute, these Easter chicks are made from vanilla-bean cupcakes. The cupcakes are turned upside down and coated with buttercream and coconut, then finished with nut and candy details.
Provided by Martha Stewart
Categories Cupcake Recipes
Yield Makes 20
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Spread coconut in a single layer on a rimmed baking sheet. Toast in oven, stirring often, until golden, about 15 minutes. Line 20 cups of 2 standard muffin tins with paper liners. Coat liners with cooking spray.
- Whisk together flour, baking powder, and salt. Put butter, sugar, vanilla seeds, and zest in the bowl of an electric mixer. Beat on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to medium; beat in eggs, 1 at a time. Reduce speed to low; add flour mixture in 3 batches, alternating with 2 batches of buttermilk. Beat in extract.
- Scoop batter into lined muffin tins, filling each cup 3/4 full. Bake until a tester comes out clean, about 20 minutes. Let cool in tins on wire racks 10 minutes. Unmold; let cool completely.
- Peel off liners. Spread buttercream on the top of 1 cupcake; invert onto a small plate. Frost sides of cupcake, then mound more on top to create a dome shape. Put coconut in a bowl. Holding plate at an angle over the bowl, press coconut into frosted top and sides of each cupcake; let excess fall back into bowl. Press in 2 pieces of licorice for eyes and 1 almond for a beak. Place 3 red licorice pastels on top for a comb and 4 at the base for feet. Repeat with remaining cupcakes.
MYRON MIXON'S WORLD-FAMOUS CUPCAKE CHICKEN
Steps:
- Heat a smoker to 300˚F.
- Using poultry shears, remove the knuckle on each end of each chicken thigh bone. Then trim the excess fat off the skin and meat of each thigh until the pieces are 3 to 4 inches wide, leaving about 1/4 inch of excess skin at the edges of the meat. Apply the chicken rub evenly to both sides of the thighs.
- In the cupcake mold, place each thigh, skin side down, in an individual cup. Sit the mold in the baking pan, and pour the chicken broth into the pan, being careful not to pour it directly on top of the chicken. Place the pan in the smoker and cook, uncovered, for 1 1/2 hours.
- Remove the baking pan from the smoker. Gently flip the thighs onto the baking sheet. Season the tops of the thighs with salt and pepper. Return the thighs to the mold cups, skin side up, and put the baking pan back in the smoker. Cook for 45 minutes.
- Meanwhile, make the sauce: Put all the sauce ingredients into a blender and blend until thoroughly combined. In a medium pan over medium heat, warm the sauce until it is hot but not boiling. Set aside.
- Remove the pan from the smoker, and unmold the chicken thighs onto the baking sheet, skin side up. Brush the thighs lightly with the warm sauce. Place the baking sheet in the smoker and cook for 30 minutes to allow the sauce to caramelize into the chicken skin.
- Remove the baking sheet from the smoker, and serve the cupcake chicken immediately.
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- Place chopped chocolate in a small microwave-safe bowl. Microwave on 70 percent power for 1 minute; stir. Microwave at the same power for 1-1/2 to 3 minutes more or until chocolate is melted and smooth, stirring every 15 seconds. Let stand at room temperature until cool. Divide Butter Frosting in half. Stir cooled chocolate into one half.* Using yellow gel food coloring, tint the other half bright yellow.
- Spoon chocolate frosting into a decorating bag fitted with a multi-opening decorating tip (such as Wilton brand #233). Pipe a swirl of frosting on top of a cupcake; pipe strands of frosting around the edge several times, building up the sides so the frosting looks like a nest. Repeat on the remaining cupcakes.
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- Spoon yellow frosting into a decorating bag fitted with a small star decorating tip. Pipe small stars all over each sponge cake until covered. For wings, pipe a swoop on two sides of each cake; pipe a tail on each.
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