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Easter Chicks Cupcakes

  • Prep 30 min
  • Total 1 hr 25 min
  • Ingredients 7
  • Servings 24

Ingredients

Cupcakes

1
box (1 lb 2.25 oz) yellow or devil's food cake mix with pudding
Water, vegetable oil and eggs called for on cake mix box

Frosting and Decorations

2 1/2
cups shredded coconut
Yellow liquid food color
1
container (1 lb) vanilla frosting
48
brown miniature candy-coated chocolate baking bits
24
small orange gumdrops

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Frosted Cupcake (Undecorated)
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

 

Directions

  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and eggs. Divide batter among muffin cups. Bake 17 to 22 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  • 2 Place coconut in resealable food-storage plastic bag. Add about 8 drops yellow liquid food color; seal bag and shake to mix. Frost cupcakes with white frosting. Top with yellow coconut. For eyes, add brown baking bits. Cut orange gumdrops to resemble beaks; place on cupcakes.

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