Chick Cupcakes
Pipe fluffy chick shapes with frosting on cupcakes for an adorable Easter dessert.
Ingredients
Basic vanilla or spice cupcakes (see pages 18 or 96)
1 portion
Fondant or frosting (see pages 68 or 16, dyed soft colors with gel food coloring)
1 portion
Royal icing (see page 16; plus 1 tbsp green royal icing (optional))
2 tbsp
Gel food coloring (yellow, black, and orange)
to taste
Instructions
1
Make the cakes
Make the cupcakes and let them cool. Cover the cooled cakes with fondant or frosting in soft colors. Let dry.
2
Make the chicks
Divide the royal icing into three portions. Color two portions with yellow gel food coloring. Transfer to a piping bag. Pipe chick outlines onto the cupcakes and fill in with yellow icing to give them a fluffy look. For flat chicks, thin the yellow icing with water to a texture slightly thicker than double cream, fill the outlines, and let dry completely.
3
Decorative details
Once dry, divide the remaining royal icing into two portions and dye one black and one orange. Use the black to pipe eyes and the orange to pipe beaks. If any icing remains, dye it green and pipe small dots around the edge of the cupcakes.
