Easter Chick Cupcakes

Looking to make a cute Easter treat that the kids can help with? Try these cupcakes. Here is how:

Tools & Materials

20 Vanilla Cupcakes
Buttercream Frosting
4 cups sweetened shredded coconut, toasted
1 piece (10 inches) black licorice lace, cut into 40 (1/3-inch) pieces
20 whole almonds
140 red candy-coated licorice pastels (about 1/3 cup), or pieces of snipped red licorice laces

Step 1

Bake cupcakes and cool completely. When turned upside-down, each cupcake becomes the body of a chick. Spread buttercream frosting 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.

Step 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.

Step 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.