Name: Easter Chick Cupcakes
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 1 1/2 c. (300 g.) granulated sugar -; 1 c. (2 sticks) unsalted butter, softened -; 3 large eggs -; 2 tsp. pure vanilla extract -; 2 c. (240 g.) all-purpose flour -; 3 tbsp. cornstarch -; 1 1/2 tsp. baking powder -; 1 tsp. kosher salt -; 3/4 c. whole milk -; 3 c. (340 g.) powdered sugar -; 3/4 c. (1 1/2 sticks) unsalted butter, softened -; 1 tbsp. heavy cream -; 1 tsp. pure vanilla extract -; 1/4 c. yellow sanding sugar -; 36 chocolate chips -; Orange food coloring, for decorating -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Easter Chick Cupcakes

1. 1 1/2 c. (300 g.) granulated sugar -

2. 1 c. (2 sticks) unsalted butter, softened -

3. 3 large eggs -

4. 2 tsp. pure vanilla extract -

5. 2 c. (240 g.) all-purpose flour -

6. 3 tbsp. cornstarch -

7. 1 1/2 tsp. baking powder -

8. 1 tsp. kosher salt -

9. 3/4 c. whole milk -

10. 3 c. (340 g.) powdered sugar -

11. 3/4 c. (1 1/2 sticks) unsalted butter, softened -

12. 1 tbsp. heavy cream -

13. 1 tsp. pure vanilla extract -

14. 1/4 c. yellow sanding sugar -

15. 36 chocolate chips -

16. Orange food coloring, for decorating -

How to cook deliciously - Easter Chick Cupcakes

1. Stage

Preheat oven to 350° and line 2 standard 12-cup muffin tins with liners. In a large bowl, using a handheld mixer (or in the large bowl of a stand mixer fitted with the whisk attachment) on medium-high speed, beat granulated sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and mix until combined.

2. Stage

In a medium bowl, whisk flour, cornstarch, baking powder, and salt. Add half of dry ingredients to butter mixture and beat until just combined. Add milk and beat until incorporated. Add remaining dry ingredients and stir with a wooden spoon until just combined.

3. Stage

Fill 18 liners three-quarters full with batter. Bake cupcakes until slightly golden on top and a tester inserted into the center comes out clean, about 25 minutes. Remove cupcakes from pan and let cool completely.

4. Stage

In a large bowl, using handheld mixer on medium-high speed, beat powdered sugar and butter until smooth. Add cream and vanilla and beat until incorporated.

5. Stage

Pour sanding sugar into a shallow dish. Frost tops of cooled cupcakes with buttercream and smooth to a flat top. Dip into sanding sugar to coat top.

6. Stage

Place 2 chocolate chips into cupcakes, flat side up, to create eyes.

7. Stage

Transfer a little buttercream to a piping bag fitted with a small round tip. Pipe a small white dot onto each chocolate chip.

8. Stage

Add about half of remaining buttercream to another piping bag fitted with a small leaf tip. Pipe a zigzag line on each side of cupcakes to create wings. Sprinkle with more sanding sugar.

9. Stage

Add orange food coloring to remaining buttercream and stir until desired color is reached. Transfer to another piping bag fitted with a small round tip. Pipe a small upside-down triangle under chocolate chips to create a beak. Pipe short lines to create feet at bottom of cupcake.