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RECIPES

Easter Chick Cupcakes

By February 17, 2013 March 8th, 2017 No Comments

chick-cupcakesCupcakes

1 x 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

Step 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.

Step 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.

Step 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.

Source: www.bettycrocker.com

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