Easter Chicks Cupcakes

Name: Easter Chicks Cupcakes
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 24
Cuisine: American
Ingredients: 1 box Betty Crocker® SuperMoist® yellow or devils food cake mix; 48 brown miniature candy-coated chocolate baking bits; 591 milliliters shredded coconut; 24 smalls orange gumdrops; 1 container Betty Crocker® Rich & Creamy vanilla frosting; 24 servings Yellow food color

Easter Chicks Cupcakes might be just the dessert you are searching for. This gluten free, dairy free, and fodmap friendly recipe serves 24. One serving contains 251 calories, 3g of protein, and 7g of fat. Head to the store and pick up brown candy-coated chocolate baking bits, orange gumdrops, rich & creamy vanilla frosting, and a few other things to make it today. It is perfect for Easter. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes.

Instructions

Heat oven to 350°F (325°F for dark or nonstick pans).

Equipment you will use

Oven

Place paper baking cup in each of 24 regular-size muffin cups.

Equipment you will use

Muffin Liners

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.

Ingredients you will need

Cake Mix

Cupcakes

Equipment you will use

Wire Rack

Oven

Place coconut in resealable food-storage plastic bag.

Ingredients you will need

Coconut

Equipment you will use

Ziploc Bags

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.

Ingredients you will need

Yellow Food Color