Spring Chick Cupcakes
An easy cupcake idea for your upcoming Easter celebrations!
Servings: 12 cupcakes
- 12 vanilla cupcakes
- 1 stick unsalted butter softened
- 2 cups confectioners' sugar
- 1-2 tbsp whole milk
- 4 oz. yellow fondant
- 1 oz. orange fondant
- Black marker with edible ink
- 24-30 Easter candy eggs
Ensure your cupcakes are completely cool before starting the decorating process
Make the buttercream by beating butter, confectioners' sugar, and milk with an electric mixer. Start on low and gradually increase to high.
Once ingredients are smooth and form semi-stiff peaks, scoop the buttercream into a piping bag. Attach Wilton tip #12 and frost the center of each cupcake.
To prepare the fondant chicks, roll out 12 ovals from your yellow fondant, about 1 inch in size. Then roll out 12 spheres, about ½ an inch in size.
Insert one oval into your toothpick, followed by the sphere. Using scissors, cut out a slit from each side of the oval-shaped fondant - these will act as your chick’s wings.
Create 12 small spheres from your orange fondant and shape them into triangles. Place on the center of each circle sphere and press down - they will act as your chick’s beak.
Use your black marker to draw out two dots for eyes on each chick.
Insert one fondant chick into each cupcake. Top off with 2-3 candy eggs. Serve!