Chicken Cupcakes
Votes: 1
Time: 1 hour 30 min.
Complexity: average
Quantity: 12 cupcakes
Complexity: average
Quantity: 12 cupcakes
These adorable chick cupcakes will be a delight on any Easter or other holiday table, especially for kids. Bake vanilla cupcakes and frost them with light buttercream frosting. Decorate the chicks with yellow decorative sugar, which will create a fluffy top. Add candy eyes, and cut out beaks, feet, and wings from yellow gummy candies or marshmallows. All the details adhere to the frosting and stay in place.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cupcakes
- 1 and 1/3 cups premium flour
- 1 teaspoon baking powder
- 0.5 tsp salt
- 110 g butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 0.5 cups whole milk
Glaze and decoration
- 165 g butter, room temperature
- 3 cups powdered sugar
- 2 tsp vanilla extract
- A pinch of salt
- 2 tbsp. whole milk
- 6 peanut-shaped marshmallows Circus peanut
- Yellow decorative sugar, for sprinkling
- 24 medium candy eyes
- 12 yellow round candies, cut in half
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Cooking the dish according to the recipe:
- Preheat oven to 350°F. Line a 12-cupcake pan with paper liners.
- Bake cupcakesIn a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter with a mixer on medium-high speed until smooth, about 1 minute. Add the sugar and beat until creamy, about 4 minutes. Beat in the eggs one at a time, then the vanilla. Reduce the mixer speed to low and beat in the flour mixture in three additions, alternating with the milk. Knead the dough.
- Divide the batter evenly among the prepared cupcake pans. Bake until the cupcakes spring back when lightly pressed, 20-25 minutes. Transfer to a wire rack and cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the glazeIn a bowl, beat the butter, powdered sugar, and salt with a mixer on medium speed. Increase the speed to medium-high, add the vanilla, and beat until fluffy, about 3 minutes. Stir in the milk and beat until fluffy, about 1 minute.
- Decorate cupcakesUsing kitchen scissors, slice the marshmallow peanuts lengthwise into thin slices, then trim to create 12 beaks and 24 feet. Frost the cupcakes, then dip the tops in decorative yellow sugar to adhere to the surface. Decorate the tops with candy eyes, beaks, and feet. Make wings from half round yellow candies.
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