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Chick Cupcakes

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Chick Cupcakes

Prep Time: 30 minutes

Servings: 18

Hatch a batch of these cupcakes this Easter with your little kitchen helpers.

Ingredients

  1 package cake mix

  2 tsp McCormick® Pure Vanilla Extract

  1 1/2 vanilla frosting

  McCormick® Assorted Food Colors and Egg Dye

  3 cups coconut

  18 plain donut holes

  9 jelly beans

  36 Miniature chocolate chips

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Directions

Spoon into 18 paper-lined muffin cups, filling each cup 3/4 full. Bake as directed for cupcakes. Cool cupcakes on wire rack.

Tint frosting yellow, using 27 drops yellow food color. Place coconut in large resealable plastic bag. Add 18 drops yellow food color to coconut in bag; shake until coconut is evenly tinted.

Press opposite sides of each cupcake into tinted coconut. Spread donut holes with remaining frosting. Press a donut hole into top of each cupcake to form the chick's head.

Insert a jelly bean half into the face for the beak. Use the chocolate chips for the eyes.


Nutrition Information