These Buttercream Chick Cupcakes are an adorable, sweet addition for Easter celebrations!
Prep Time: 20 mins • Cook Time: 20 mins • Time to Decorate: 30 mins • Total Time: 1 hour 10 mins • Makes: 24 Cupcakes
INGREDIENTS
- 1 box yellow cake mix, plus ingredients to prepare mix
- 3/4 cup pasteurized liquid egg whites
- 6 cups powdered sugar
- 1/2 teaspoon salt
- 6 sticks unsalted butter (24 oz.), softened at room temperature
- 2 Tablespoons vanilla extract
- Assorted gel food coloring
DIRECTIONS
- Prepare and bake cupcakes according to cake mix directions.
- Allow the cupcakes to cool completely before frosting.
- Add the egg whites, powdered sugar, and salt to a large bowl. Using an electric mixer, mix on low speed until the sugar is moistened. Scrape down the sides and bottom of the bowl with a spatula, then turn the mixer to medium speed, and beat for 5 minutes.
- Turn the mixer to medium-low and add the softened room temperature butter, 2-3 tablespoons at a time. Once all of the butter is incorporated, add the vanilla extract and mix to combine.
- Scrape down the bottom and sides once more. Turn the speed to medium and beat the buttercream for 10 minutes, or until the frosting becomes a light and creamy texture.
- Add drops of yellow gel food colouring to the frosting; adding until you reach the shade of yellow you desire.
- Fit a piping bag with a large round tip, or a plastic coupler. Fill the bag with yellow buttercream frosting.Pipe a large round dollop of frosting that extends almost to the outside of the cupcake. Then pipe a second, smaller dollop right on top to form the chick’s head.
- Once all of the chick bodies are piped, take the leftover yellow frosting and add red food colouring to make it orange. Fit a second piping bag with a small round tip. Fill the bag with the orange buttercream frosting. Make two “W” shapes at the base of each chick’s body for the feet. Pipe an orange beak on the front of each chick’s head.
- Add two sprinkles, or mini chocolate chips, for eyes. You could also use melted chocolate for the eyes.
The cupcakes can be stored in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week. Allow them to come to room temperature if they have been refrigerated for the best taste and texture.
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