Mama And Baby Chick Cupcakes Recipes

MAMA AND BABY CHICK CUPCAKES

Mama and Baby Chick Cupcakes image

Our adorably delicious Mama and Baby Chick Cupcakes are made with Betty Crocker™ Super Moist™ yellow cake mix and rich and creamy vanilla and lemon frostings.

Provided by Jessica Walker

Categories Dessert

Time 1h40m

Yield 36

Number Of Ingredients 8

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container (1 lb) Betty Crocker™ Rich & Creamy lemon frosting
Yellow food color
1 container (1 lb) Betty Crocker™ Rich & Creamy vanilla frosting
24 semisweet chocolate chips
48 miniature semisweet chocolate chips
1 bag (7 oz) peach-flavored gummy ring candies

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.

Nutrition Facts : ServingSize 1 Serving

CHICK CUPCAKES

Chick Cupcakes image

Provided by Food Network Kitchen

Categories dessert

Time 1h30m

Yield 12 cupcakes

Number Of Ingredients 17

Ingredients

1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup whole milk
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3 cups confectioners' sugar
Pinch of salt
2 teaspoons pure vanilla extract
2 tablespoons whole milk
6 circus peanut candies
Yellow sanding sugar, for topping
24 medium candy eyeballs
12 yellow candy melts, cut in half

Steps:

Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder and salt in a medium bowl.
Beat the butter in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the granulated sugar and beat until creamy, about 4 minutes. Beat in the eggs, one at a time, then the vanilla. Reduce the speed to low and beat in the flour mixture in three batches, alternating with the milk. Beat until just combined.
Divide the batter among the prepared muffin cups. Bake until the tops spring back when pressed, 20 to 25 minutes. Transfer to a rack and let cool 5 minutes in the pan, then remove to the rack to cool completely.
Make the frosting: Beat the butter, confectioners' sugar and salt in a bowl with a mixer on medium speed until just combined. Increase the speed to medium high, add the vanilla and beat until creamy, 3 minutes. Beat in the milk until fluffy, 1 minute.
Decorate the cupcakes: Using kitchen shears, cut the circus peanuts lengthwise into thin slices, then trim to make 12 beaks and 24 feet. Frost the cupcakes, then dip in sanding sugar to coat. Top with the candy eyeballs, beaks and feet. Insert the candy melts for wings.

BABY CHICK CUPCAKES

Baby Chick Cupcakes image

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

Ingredients

24 small white flat sprinkles (for the eyes)
24 mini chocolate chips (for the pupils)
2 cups vanilla buttercream
14 yellow gumdrop fruit slices (for the wings and tails)
6 orange gumdrop fruit slices (for the feet)
12 small orange gumdrops (for the beaks)
12 vanilla cupcakes
34 cup yellow sanding sugar

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.

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