Baby Chick Cupcakes
Baby Chick Cupcakes
This totally adorably baby chick cupcakes are easy to decorate and make a whimsical addition to any Easter dessert table.This recipe is courtesy of McCormick.
Servings
24
Ingredients
- 1 package (12 ounces) white confectionary coating wafers, such as wilton white candy melts
- 1 cup butter, softened
- 2 teaspoon pure vanilla extract, preferably mccormick
- 16 ounce confectioner's sugar
- 7 ounce marshmallow crème
- 1 teaspoon yellow food coloring, preferably sunflower color from mccormick color from nature - food colors
- 2 tablespoon milk
- 48 unfrosted mini yellow cupcakes, baked in white paper liners
Directions
- For the broken egg shell pieces: melt coating wafers as directed on package. Spread on large foil-lined baking sheet to 1/4-inch thickness. Refrigerate about 10 minutes, or until firm. Break into small irregular pieces. Set aside. (Store any remaining pieces in covered container at cool room temperature or in refrigerator up to 5 days.)
- Meanwhile, in a large bowl, beat butter with electric mixer on medium speed until light and fluffy.
- Add vanilla; mix well.
- Gradually beat in confectioner's sugar, beating until well blended after each addition, frequently scraping sides and bottom of bowl.
- Beat in marshmallow crème until well blended.
- Stir food color into milk in small bowl until dissolved.
- Add colored milk into frosting; beat until light and fluffy.
- Stir in additional regular milk, as needed, to reach desired consistency.
- To decorate the cupcakes: spoon frosting into a large pastry bag fitted with a large round tip. Pipe 2 dollops of frosting on top of each other to form the baby chick. If desired, insert sprinkles into the face for the eyes and beak. Or, tint any remaining frosting with food coloring to pipe out the eyes and beak.
- Place coating wafer pieces around bottom of baby chick to resemble a broken egg shell.