Easter Chicks Cupcakes Recipe

Name: Easter Chicks Cupcakes
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 25 min
Yield: 24 servings
Ingredients: 1 box Betty Crocker* SuperMoist* Golden or Devil's Food Cake Mix; Water, vegetable oil and eggs called for on cake mix box; 2 1/2 cups (625 mL) shredded coconut; Yellow liquid food colour; 1 tub Betty Crocker* Creamy Deluxe* or Whipped Vanilla Frosting; 48 brown miniature candy-coated chocolate baking bits; 24 small orange gumdrops

Ingredients

1 box Betty Crocker* SuperMoist* Golden or Devil's Food Cake Mix
Water, vegetable oil and eggs called for on cake mix box
2 1/2 cups (625 mL) shredded coconut
Yellow liquid food colour
1 tub Betty Crocker* Creamy Deluxe* or Whipped Vanilla Frosting
48 brown miniature candy-coated chocolate baking bits
24 small orange gumdrops

PREP TIME 30m	COOK TIME 50m	TOTAL TIME 1h25m
YIELD 24 servings

Instructions

Heat oven to 350ºF (325ºF for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
Make cake mix as directed on box, using water, oil and eggs. Divide batter among muffin cups.
Bake 17 to 22 minutes or until toothpick inserted in centres comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks.
Cool completely, about 30 minutes.
Place coconut in resealable food-storage plastic bag. Add about 8 drops yellow liquid food colour; seal bag and shake to mix.
Frost cupcakes with white frosting. Top with yellow coconut. For eyes, add brown baking bits.
Cut orange gumdrops to resemble beaks; place on cupcakes.