Easter Chick Cupcakes
Serves: 12-14 cupcakes
  • 1 C sugar
  • ½ C unsalted sweet cream butter, softened
  • 2 eggs
  • 2 tsp pure madagascar vanilla extract
  • 1¾ C flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ⅓ C sour cream
  • ⅔ C whole milk
  • golden yellow food coloring
  • Frosting ingredients
  • 1 C unsalted sweet cream butter, softened
  • 2 C powdered sugar, plus more if needed
  • 2 tsp marshmallow extract
  • 3-6 TBSP heavy whipping cream
  • golden yellow food coloring
  • 2 C yellow sanding sugar
  • 1 tube of black icing
  • 1 tube of white icing
  • 1 tube of orange icing
  • 1 disposable piping bag fitted with a number 102 tip
  • 3 disposable piping bag fitted with a number 2 tip
  • 1 large piping bag fitted with a star tip
  1. Preheat oven to 350 degrees and line your cupcake pan with cupcake liners
  2. In a large mixing bowl, combine the flour, baking powder, baking soda and salt and whisk until combined.
  3. In a standing mixer, beat together the butter and sugar until creamed and combined
  4. Mix in the vanilla and 1 egg until incorporated
  5. Mix in the second egg until incorporated
  6. Mix in the sour cream until incorporated
  7. Alternating the dry ingredients and milk, mix in ½ C of flour until combined then mix in ⅓ C milk. Continue to alternate until all has been mixed in
  8. Add in 2 -3 drops of the golden yellow food coloring to give the cupcake a light yellow tint.
  9. Scoop batter into the cupcakes and fill to about ⅔
  10. Scoop the batter into the cupcake liners filling them about ⅔ full.
  11. Bake the cupcakes for 21 minutes
  12. Once baked let them cool completely.
  13. Frosting directions
  14. Using the standing mixer, cream together the butter, powder sugar, marshmallow extract and heavy whipping cream until creamy and combined
  15. If your frosting looks like powdered rocks, add in another tablespoon of heavy whipping cream
  16. Continue to mix until combined and stiff with peaks
  17. Add in a few drops of the golden yellow to get a yellow tint
  18. Scoop most of the frosting into the large piping bag fitted with a star tip.
  19. Scoop some frosting into the piping bag fitted with the 103 tip
  20. Decorating instructions
  21. Using the large piping bag, pipe on a medium size circle onto the cupcake
  22. Using a butter knife or a icing spatula, smooth out the frosting so that you have a clean smooth coating on top of the cupcake.
  23. Dip the cupcake into the sanding sugar and lightly shake so that you can get the excess off
  24. Using the piping bag with the 103 tip, pipe on wings onto the top sides of the cupcake
  25. Dip into the sanding sugar
  26. Using the black icing, squeeze some into one of the piping bags fitted with a number 2 tip
  27. Repeat the step with the orange and white icing
  28. Using the black icing, pipe on a small dollop for the eyes
  29. Using the white icing, pipe on a tiny dot on top of the black circle
  30. Using the orange icing, pipe on the beak and feet
  31. Let the cupcake stand for 30 minutes before enjoying!
Recipe by Kitchen Fun With My 3 Sons at https://KitchenFunWithMy3Sons.com/easter-chick-cupcakes/