La Cuisine Poulailler

Posts tagged baking

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Spring Chicken Cupcakes!! 
1. Bake cupdakes and cool completely. When turned upside-down, each cupcake becomes the body of a chick. Spread buttercream on a cupcake to anchor it to the serving plate while you are working. Use a small offset spatula to coat the sides thickly with frosting, and then mound more on top to create a dome shape.

2. Press toasted shredded coconut into the frosting — it stands in for fuzzy feathers. Hold the plate at an angle while applying the coconut so the excess falls back into the bowl.

3. Place eyes (made from snipped black licorice laces) on chicks using tweezers. Use a whole almond for the beak and red licorice for the feet and comb; both can be pushed into the frosting by hand.

Thanks, Martha

Spring Chicken Cupcakes!! 

1. Bake cupdakes and cool completely. When turned upside-down, each cupcake becomes the body of a chick. Spread buttercream on a cupcake to anchor it to the serving plate while you are working. Use a small offset spatula to coat the sides thickly with frosting, and then mound more on top to create a dome shape.

2. Press toasted shredded coconut into the frosting — it stands in for fuzzy feathers. Hold the plate at an angle while applying the coconut so the excess falls back into the bowl.

3. Place eyes (made from snipped black licorice laces) on chicks using tweezers. Use a whole almond for the beak and red licorice for the feet and comb; both can be pushed into the frosting by hand.

Thanks, Martha

Filed under chicken chick cupcake recipe baking DIY crafts coconut Spring Chicken Cupcakes