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Easter Chick Cupcakes Easter Dessert

Ingredients

  • 1 C sugar
  • 1/2 C unsalted sweet cream butter softened
  • 2 eggs
  • 2 tsp pure Madagascar vanilla extract
  • 1 3/4 C flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/3 C sour cream
  • 2/3 C whole milk
  • Golden yellow food coloring
  • FROSTING INDGREDIENTS
  • 1 C unsalted sweet cream butter softened
  • 2 C powder 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

Instructions

  • 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 DIRECTIONS
  • 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 the 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 INSTRUCTIONS
  • Using the large piping bag, pipe on 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 tip, 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!