• Preheat oven to 350 degrees and line your cupcake pan with cupcake liners
• In a large mixing bowl, combine the flour, baking powder, baking soda and salt and whisk until combined. In a standing mixer, beat together the butter and sugar until creamed and combined
• Mix in the vanilla and 1 egg until incorporated. Mix in the second egg until incorporated. Mix in the sour cream until incorporated.
• Alternating the dry ingredients and milk, mix in 1/2 C of flour until combined then mix in 1/3 C milk. Continue to alternate until all has been mixed in. Add in 2 -3 drops of the golden yellow food coloring to give the cupcake a light yellow tint.
• Scoop batter into the cupcakes and fill to about 2/3. Scoop the batter into the cupcake liners filling them about 2/3 full. Bake the cupcakes for 21 minutes. Once baked let them cool completely.

Frosting:

• Using the standing mixer, cream together the butter, powder sugar, marshmallow extract and heavy whipping cream until creamy and combined. If your frosting looks like powdered rocks, add in another tablespoon of heavy whipping cream
• Continue to mix until combined and stiff with peaks. Add in a few drops of golden yellow to get a yellow tint. Scoop most of the frosting into the large piping bag fitted with a star tip. Scoop some frosting into the piping bag fitted with the 103 tip

Decorating:

• Using the large piping bag, pipe a medium size circle onto the cupcake. Using a butter knife or an icing spatula, smooth out the frosting so that you have a clean smooth coating on top of the cupcake. Dip the cupcake into the sanding sugar and lightly shake so that you can get the excess off.
• Using the piping bag with the 103 tips, pipe on wings onto the top sides of the cupcake. Dip into the sanding sugar. Using the black icing, squeeze some into one of the piping bags fitted with a number 2 tip. Repeat the step with the orange and white icing.
• Using the black icing, pipe on a small dollop for the eyes. Using the white icing, pipe on a tiny dot on top of the black circle. Using the orange icing, pipe on the beak and feet. Let the cupcake stand for 30 minutes before enjoying!