Your Easter festivities are sure to be every bit as sweet as they are bright with these easy chick cupcakes. With a moist vanilla cupcake topped with a rich vanilla buttercream, these cupcakes are sure to appeal to even the pickiest eaters.
Author:The Simple, Sweet Life
Prep Time:30 minutes
Cook Time:16 minutes
Total Time:46 minutes
For the cupcakes:
1 3/4cupscake flour, not self-rising
1 1/2tspbaking powder
1/4cupunsalted butter, at room temperature
1/3cupfull-fat sour cream
2/3cupmilk, atroom temperature
For the frosting:
6 tbsp water
1 1/3 cup granulated sugar
6 egg whites
3 sticks unsalted butter
1 tsp vanilla extract
1/4 tsp vegetable shortening
2 oz orange candy melts
Stir together the dry ingredients for the cupcakes.
Slowly beat in the butter, beating until the mixture has a fine, crumbly texture (about 3 minutes).
In a separate bowl, whisk together the sour cream, eggs, oil and vanilla. Whisk into the dry ingredients until just combined.
Add the milk, whisking until lump free.
Pour the batter into a lined cupcake pan, filling the liners about 2/3 of the way full.
Bake at 350F for 14-16 minutes, or until a toothpick inserted in the center comes out clean.
In a small saucepan, combine the water and sugar for the frosting.
Bring the syrup to a boil and cook until it’s completely clear.
While the syrup cooks, whip your egg whites in the bowl of a stand mixer until stiff peaks form.
On high, pour the hot syrup down the side of the bowl and into the egg whites. Continue to whipping until the mixture has cooled to room temperature (about 10 minutes).
On low, begin adding 1″ slices of the butter until all the butter has been added.
Whip the frosting on high until it becomes a thick frosting (it’ll look curdled first, but don’t worry. Just keep on whipping).
Turn the mixer down to low, add the vanilla extract and yellow food coloring, and continue whipping until the frosting is completely smooth.
In a small bowl, melt your orange candy melts with 1/4 tsp vegetable shortening in the microwave using 10 second increments.
Pour the melted candy melts into a piping bag, clip a small opening in the tip and pipe your feet and beaks onto parchment paper.
To assemble the cupcakes, spoon your yellow frosting into a piping bag with a large round tip (I used an Ateco 809).
Pipe a large dollop onto each cupcake, and then go back and pipe a smaller dollop on top of it.
Press two black sprinkles into the front of the smaller dollop of frosting, add a candy melt beak and two of the candy melt feet.
Knowing when your cupcakes are done: There are two ways to test for doneness. 1. Insert a tooth pick in the center of the cupcakes and if it comes out clean, it’s done. 2. Gently press the top of the cupcake and if it almost immediately springs back, it’s done.
Looking to save a little time? You can skip the homemade frosting and opt for store bought. You’ll need approximately 1 1/2 lbs (about 1 1/2 containers) and I recommend a “thick and creamy” frosting over a “fluffy” one to help it hold it’s shape while dipping.
If you’re making the frosting in this recipe, don’t be discouraged if it looks curdled after you add the butter. The butter and meringue will separate slightly before coming back together. Just keep whipping the frosting.
The secret to smooth, air-bubble free frosting: Once the frosting has come together, turn your stand mixer down to low and continue whipping it for about 5 minutes. This should work out most of the air bubbles.
Fill that piping bag like a pro: Spoon your frosting onto a large piece of plastic wrap, roll and twist the ends. Trim one end so there’s about ½” in length, drop your frosting into the piping bag (short end first) with the tip already on and pipe!
Storing frosted cupcakes: While cupcakes are always best when eaten the same day they’re made, these can be stored in an air-tight container at room temperature for 1-2 days.