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Easter Chicks Cupcakes

Tinted coconut and candies are the simple extras that make sweet chick cupcakes.

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( 116 Ratings)

116 Ratings

5 Stars 33%

4 Stars 32%

3 Stars 22%

2 Stars

1 Stars

Member Reviews ( 11 )

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Prep Time 30 min
Total Time 1 hr 25 min
Servings 24

Ingredients

Cupcakes

1: box Betty Crocker® SuperMoist® yellow or devil's food cake mix

: Water, vegetable oil and eggs called for on cake mix box

Frosting and Decorations

2 1/2: cups shredded coconut

: Yellow food color

1: container Betty Crocker® Rich & Creamy vanilla frosting

48: brown miniature candy-coated chocolate baking bits

24: small orange gumdrops

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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.
2 Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
3 Place coconut in resealable food-storage plastic bag. Add about 8 drops yellow food color; seal bag and shake to mix. Frost cupcakes with frosting. Top with yellow coconut. For eyes, add brown baking bits. Cut orange gumdrops to look like beaks; place on cupcakes. Store loosely covered.

EXPERT TIPS

Expert Tips

An easy way to fill baking cups is to use an ice cream scoop. Use one that measures out almost 1/4 cup batter if filling regular-size cups. Use one that measures out 1 heaping tablespoon batter if filling mini cups.

If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake (Cake and Frosting Only)

Calories: 260
Calories from Fat: 110),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 5g, 5% Trans Fat 1g 1% ),
Cholesterol: 25mg; 25%;
Sodium: 200mg; 200%;
Total Carbohydrate: 36g; 36%
(Dietary Fiber 0g 0% Sugars 24g 24% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 4%;

Exchanges:

1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 11 Reviews View All

Posted 2/24/2012 11:38:27 AM REPORT ABUSE The_Swedish_Chef said:

Rating:

I made these last year and they were a MASSIVE HIT!!! I had trouble finding the specific candy mentioned in the recipe so I used 2 pieces of Candy Corn to form an open beak and chocolate chips with the pointy side placed DOWN, into the frosting, for the eyes. I plan on making them again for my 2012 Easter celebrations. :)

This reply was: Helpful Inspiring

Posted 5/15/2011 3:55:48 PM REPORT ABUSE karink said:

Rating:

These were the cutest cupcakes I have ever made. They were very easy to make and the kids loved them. I am going to add them to my Easter Menu from now on. Thank you so much for the recipe!!

This reply was: Helpful Inspiring