Best Mama And Baby Chick Cupcakes Recipes

Chick Cupcakes image

Provided by Food Network Kitchen

Categories dessert

Time 1h30m

Yield 12 cupcakes

Number Of Ingredients 17

1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup whole milk
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3 cups confectioners' sugar
Pinch of salt
2 teaspoons pure vanilla extract
2 tablespoons whole milk
6 circus peanut candies
Yellow sanding sugar, for topping
24 medium candy eyeballs
12 yellow candy melts, cut in half

Steps:

Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder and salt in a medium bowl.
Beat the butter in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the granulated sugar and beat until creamy, about 4 minutes. Beat in the eggs, one at a time, then the vanilla. Reduce the speed to low and beat in the flour mixture in three batches, alternating with the milk. Beat until just combined.
Divide the batter among the prepared muffin cups. Bake until the tops spring back when pressed, 20 to 25 minutes. Transfer to a rack and let cool 5 minutes in the pan, then remove to the rack to cool completely.
Make the frosting: Beat the butter, confectioners' sugar and salt in a bowl with a mixer on medium speed until just combined. Increase the speed to medium high, add the vanilla and beat until creamy, 3 minutes. Beat in the milk until fluffy, 1 minute.
Decorate the cupcakes: Using kitchen shears, cut the circus peanuts lengthwise into thin slices, then trim to make 12 beaks and 24 feet. Frost the cupcakes, then dip in sanding sugar to coat. Top with the candy eyeballs, beaks and feet. Insert the candy melts for wings.

Baby Chick Cupcakes image

Provided by Food Network Kitchen

Categories dessert

Yield 12 baby chick cupcakes

Number Of Ingredients 8

24 small white flat sprinkles (for the eyes)
24 mini chocolate chips (for the pupils)
2 cups vanilla buttercream
14 yellow gumdrop fruit slices (for the wings and tails)
6 orange gumdrop fruit slices (for the feet)
12 small orange gumdrops (for the beaks)
12 vanilla cupcakes
34 cup yellow sanding sugar

Steps:

For the eyes: Arrange the white sprinkles on the work surface. Attach a mini chocolate chip as a pupil to each sprinkle by gluing with a little buttercream. Set aside.
For the wings and tails: Cut each yellow gumdrop fruit slice in half horizontally to make 2 thinner slices. Take 4 of these slices and cut each into 3 triangles to make the tails. Set aside.
For the feet: Cut each orange gumdrop fruit slice in half horizontally to make 2 thinner slices, and then cut each slice in half crosswise. Using scissors, snip and remove 2 triangles from each foot to form the toes.
For the beaks: Place the small orange gumdrops on the work surface standing upright. Snip each gumdrop with scissors straight down three-quarters of the way through the candy to make the open mouth. Snip either side of the gumdrop to narrow the overall size and shape into a tapered beak.
To assemble: Frost each cupcake with about 2 tablespoons buttercream. Place the yellow sanding sugar in a small bowl. Invert each cupcake and press gently into the sugar to adhere.
Attach the eyes by pressing gently into position. Insert the beak just below eye level. Push the wings and feet into the sides of the cupcake and the tail into the back. Repeat steps for all cupcakes.