Easter Chicks Cupcakes

Tinted coconut and candies are the simple extras that make sweet Easter Chicks Cupcakes.

Prep: 30 min | Total: 1 hr 25 min | Yield: 24 cupcakes

Ingredients

Cupcakes

• 1 (18.25 ounce) box Betty Crocker® SuperMoist® yellow or devil's food cake mix*
• Water, vegetable oil and eggs called for on cake mix box

Frosting and Decorations

• 2 1/2 cups shredded coconut
• Yellow liquid food color
• 1 container Betty Crocker® Rich & Creamy vanilla frosting
• 48 brown miniature candy-coated chocolate baking bits
• 24 small orange gumdrops

Instructions

1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Place paper baking cup in each of 24 regular size muffin cups.

Cupcakes

1. Make cake mix as directed on box, using water, oil and eggs. Divide batter among muffin cups.
2. Bake for 17 to 22 minutes or until a wooden pick inserted in centers comes out clean.
3. Cool in pans for 10 minutes; remove from pans to cooling racks.
4. Cool completely, about 30 minutes.

Frosting and Decorations

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

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

An easy way to fill baking cups is to use an ice cream scoop. Use one that measures out 1/3 cup batter when filling regular-size cups. Use one that measures out 2 tablespoons batter when filling mini cups.

If you have only one pan and a recipe calls for more cupcakes than your pan will make, just cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Nutrition

Per 1 frosted cupcake (undecorated): Calories 190 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1 1/2g, Trans Fat 1g); Cholesterol 25mg; Sodium 190mg; Total Carbohydrate 30g (Dietary Fiber 0g, Sugars 20g); Protein 1g

Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 2%

Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker