These Easter Cupcakes feature an adorable chick made of frosting and candy corn.
Ingredients
- 1 (18.25 oz.) pkg devils food cake mix
- 2 (16 oz.) can vanilla ready to spread frosting
- Yellow food coloring
- 48 white dessert mints
- 48 miniature baking chips
- 48 pieces of candy corn
Instructions
Bake the cake mix into 24 cupcakes. Set aside to cool.
Tint both containers of frosting with the yellow food coloring.
Frost each cupcake using a pastry bag with a #17 star tip.
Make the chick’s wings by pulling the bag along as the icing is released.
Pipe a dollop of frosting onto the cupcake for the chick’s head.
Press two dessert mints into the head for eyes.
Dab a small amount of frosting into the center of each mint.
Press a mini baking chip into the dab of icing on each mint.
Insert two pieces of candy corn into the head to form the beak. Press the large ends into the frosting, and angle the tips so one is pointing up, the other down.
If you don’t have a pastry bag, use a plastic baggie with one corner snipped out.
Easter Cupcakes
Ingredients
- 1 18.25 oz. pkg devils food cake mix
- 2 16 oz. can vanilla ready to spread frosting
- Yellow food coloring
- 48 white dessert mints
- 48 miniature baking chips
- 48 pieces of candy corn
Instructions
- Bake the cake mix into 24 cupcakes. Set aside to cool.
- Tint both containers of frosting with the yellow food coloring.
- Frost each cupcake using a pastry bag with a #17 star tip.
- Make the chick’s wings by pulling the bag along as the icing is released.
- Pipe a dollop of frosting onto the cupcake for the chick’s head.
- Press two dessert mints into the head for eyes.
- Dab a small amount of frosting into the center of each mint.
- Press a mini baking chip into the dab of icing on each mint.
- Insert two pieces of candy corn into the head to form the beak. Press the large ends into the frosting, and angle the tips so one is pointing up, the other down.
- If you don’t have a pastry bag, use a plastic baggie with one corner snipped out.
