Baby Chick Cupcakes

The warm weather has only just started to settle in so it’s been strange to mentally think Spring. I realized Easter is next week after seeing Target’s four aisles of goodies. (The Nestle eggs mix with Crunch and Butterfinger is the best). To get in the Easter spirit, I made these adorable chick cupcakes by Martha Stewart but with a Hello Cupcake twist, just to make it easier on myself.

Mug shots

Ingredients (adapted):

Toasted shredded coconut
Yellow or white cupcakes
Donut hole (preferably plain but mine were frosted)
Vanilla frosting
Pecan halves
Twizzler bites
Mini chocolate chips

This is such an easy cupcake to do and great for kids. The hardest part is watching the coconut so it doesn’t burn.

I had extra cupcakes and donut holes frozen from a previous cupcake party. The frosting is store bought. Because I’m just making these for decorative purposes, I think its okay to take a shortcut.

My cupcakes were small and flat so I did a Hello Cupcake trick and used half a donut hole to give it some height and curvature for the head of the chick. A little frosting to cement the two together.

The cupcake getting the full coat of frosting.

All ready for its feathers. I cleaned up the frosting around the plate so coconut wouldn’t stick to it.

Slowly transforming into a baby chick.

Martha used a bowl but I found the plate a lot easier for getting rid of extra coconut.

The recipe called for licorice pastels but I only had Twizzlers so I used a knife and cut them into thin strips.

I cut the points from the chocolate chips and used the flat sides for the eyes. I didn’t have whole almonds so I used a pecan halve for the beak.

Two baby chicks outdoors. My patio table design kind of resembles wiring of a chicken coop so it seemed fitting.

Spring Chick Cupcakes
from marthastewart.com

recipe notes:

• Apply the coconut as soon as you finish frosting the cupcake. My frosting hardened really quickly so it was more difficult to get the coconut to stick.
• To get a nice fluffy feathered chick, try not to press the coconut too much. I had to because of the hardened frosting that I mentioned above.