Chick Cupcakes

Name: Chick Cupcakes
Prep time: 30 min
Yield: 18
Cuisine: American,
Ingredients: 1 package (2-layer size) cake mix any variety; 2 tsps McCormick® Pure Vanilla Extract; 1 1/2 containers (16 oz) vanilla frosting; McCormick® Assorted Food Colors & Egg Dye; 3 cups flaked coconut; 18 plain donut holes; 9 orange jelly beans halved crosswise; 36 Miniature chocolate chips

Hatch a batch of these cupcakes this Easter with your little kitchen helpers.

30m

PREP TIME

8

INGREDIENTS

Servings: 18 (1 cupcake)

Ingredients

1 package (2-layer size) cake mix, any variety
2 teaspoons McCormick® All Natural Pure Vanilla Extract
1 1/2 containers (16 ounces) vanilla frosting
McCormick® Assorted Food Colors & Egg Dye
3 cups flaked coconut
18 plain donut holes
9 orange jelly beans, halved crosswise
36 Miniature chocolate chips

KEY PRODUCTS

INSTRUCTIONS

1 Prepare cake mix as directed on package, adding vanilla to batter. Spoon into 18 paper-lined muffin cups, filling each cup 3/4 full. Bake as directed for cupcakes. Cool cupcakes on wire rack.
2 Spoon frosting into medium bowl. Tint frosting yellow, using 27 drops yellow food color. Place coconut in large resealable plastic bag. Add 18 drops yellow food color to coconut in bag; shake until coconut is evenly tinted.
3 Spread top of each cupcake with tinted frosting. Press opposite sides of each cupcake into tinted coconut. Spread donut holes with remaining frosting. Press a donut hole into top of each cupcake to form the chick’s head.
4 Press coconut on top of the head for feathers. Insert a jelly bean half into the face for the beak. Use the chocolate chips for the eyes.

TIPS AND TRICKS

For ease in frosting donut holes, first insert small wooden skewer into donut. Use skewer as a handle when frosting donut. Invert frosted donut onto cupcake then remove skewer.