Easter Chicks Cupcakes Recipes

EASTER CHICKS CUPCAKES

Easter Chicks Cupcakes image

Tinted coconut and candies are the simple extras that make sweet chick cupcakes.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h25m

Yield 24

Number Of Ingredients 7

Ingredients

1 box Betty Crocker™ Super Moist™ yellow or devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
2 1/2 cups shredded coconut
Yellow food color
1 container Betty Crocker™ Rich & Creamy vanilla frosting
48 brown miniature candy-coated chocolate baking bits
24 small orange gumdrops

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.
Place coconut in resealable food-storage plastic bag. Add about 8 drops yellow food color; seal bag and shake to mix. Frost cupcakes with frosting. Top with yellow coconut. For eyes, add brown baking bits. Cut orange gumdrops to look like beaks; place on cupcakes. Store loosely covered.

Nutrition Facts : Calories 260, Carbohydrate 36 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cupcake (Cake and Frosting Only), Sodium 200 mg, Sugar 24 g, TransFat 1 g

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