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Chirping Chick Cupcakes

Prep 30 min
Total 1 hr 45 min
Servings 24

Please the kids with sweet and delicious cupcakes. Cake mix, ready-to-spread frosting and candies make them super simple. MORE+ LESS-

By Betty Crocker Kitchens

August 18, 2011

Ingredients

box Betty Crocker™ Super Moist™ yellow or white cake mix

Water, vegetable oil and eggs or egg whites called for on cake mix box

containers Betty Crocker™ Whipped fluffy white frosting

Yellow food color

orange jelly beans

small orange candies

Steps

Hide Images

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 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.
2

Frost cupcakes with 1 container of frosting.
3

Stir a few drops yellow food color into other container of frosting. Spoon 1 heaping teaspoonful yellow frosting on center of each cupcake. To make beak, cut orange jelly bean lengthwise to within 1/8 inch of end; spread apart slightly. Press into yellow frosting as shown. Add orange candies for eyes. Store loosely covered.

Expert Tips

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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Cupcake (Cake and Frosting Only)

Calories: 260
Calories from Fat: 110

% Daily Value

Total Fat: 12g; 18%
Saturated Fat 3g 15% Trans Fat 2g
Cholesterol: 25mg; 9%
Sodium: 170mg; 7%
Potassium: 30mg; 1%
Total Carbohydrate: 37g; 12%
Dietary Fiber 0g 0% Sugars 28g
Protein: 1g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 4%; 4%
Iron: 2%; 2%

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;