Chicky Cupcakes Recipe 455 Food

CHICKY CUPCAKES RECIPE - (4.5/5)

Steps:

• Bake cupcakes; remove to a wire rack to cool completely. Tint coconut to desired shade of yellow. (I used 5 liquid drops in 1 cup of small cut coconut flakes.) Set aside. Slit orange gumdrops in the center but not all the way through. Sprinkle a little sugar in the slit so the "beak" won't seal back up. Set aside. Flatten and shape the yellow gumdrops into wing shapes. You will need a right and a left "wing" for each cupcake. (I paired them up as I went along.) Set aside. ASSEMBLY: Working on one cupcake at a time, generously frost a cupcake. Pile on a thick layer of the yellow coconut. Use 2 upside down chocolate chips for the eyes. (You may need to move a little of the coconut out of the way first with a toothpick then dab a bit of frosting on the chip.) For the beak, center a split orange gumdrop just below the eyes. For the wings, I used a dab of frosting on the bottom side of the edge that joins onto the cupcake then inserted 2 toothpicks into the cupcake for support until set. Allow several hours to set.

CHIFFON CUPCAKES

Steps:

• Preheat oven to 325 degrees F.
• Place paper liners into 2 (12-cup) muffin tins and set aside. If you prefer, set 12 ovenproof coffee mugs on a half sheet pan and set aside.
• In a medium mixing bowl whisk together the flour, baking powder and salt. Set aside.
• Place the egg yolks and 5 ounces of the sugar into the bowl of a stand mixer and whisk on high for 2 minutes or until the mixture becomes pale yellow and 'ribbons' when lifted. Add the water, vegetable oil and vanilla and whisk to combine. Add the dry ingredients and whisk just to combine. Transfer the batter to a mixing bowl while you whisk the egg whites.
• Place the egg whites and cream of tartar into a clean bowl and whisk on high using the whisk attachment, until it becomes foamy. Decrease the speed to low and gradually add the remaining ounce of sugar. Increase speed to high and continue whisking until stiff peaks form, approximately 2 minutes.
• Transfer 1/3 of the egg whites to the batter and whisk until well combined. Add the remaining egg whites and fold in gently. Transfer batter into prepared muffin tins or coffee mugs, evenly dividing the batter between the cups. Place both muffin tins on the middle rack of the oven or, if using mugs, place all of them on a half sheet pan and set on the bottom rack of the oven. Bake for 30 minutes, until a toothpick comes out clean or the cupcakes reach an internal temperature of 205 to 210 degrees F. Remove from the oven to a cooling rack and allow to cool completely before frosting.

CHICK AND EGG CUPCAKE

Steps:

• Frost a cupcake with fluff frosting. Press a circle of coconut grass on top. Nestle the malted eggs on top of the grass. Gently press the peep onto the center of the grass. Cut the white Airhead into a 1/2 oval shape; trim one side so it has a cracked egg jagged edge. Place egg next to chick.
• Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside.
• Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend.
• Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes.
• Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting.
• Whisk the milk and vanilla extract together in a small bowl.
• Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated. Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.) Add the fluff and salt and reduce the speed to low. Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated. Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes. Frost cupcake immediately.
• Preheat oven to 250 degrees F. Line a baking sheet with parchment paper. Place a mesh rack on top, if available.
• Put coconut in a shallow bowl. While tossing with a large spoon, add food coloring drop by drop until the desired color is reached. A little more green than yellow makes a pretty grass color. Add a few tablespoons water to moisten the mixture and help disperse the color evenly. If the color is too dark, add additional water, as needed, to dilute to the desired color. Drain the coconut in a sieve or strainer.
• Spread the coconut in an even layer on the rack, or directly on the lined baking sheet. Place in the oven until dry, about 10 to 15 minutes. Use immediately, or store in covered container for up to 3 days.

COOKIE CUPCAKES

Steps:

• In a large bowl, cream the butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well., Spoon about 2 tablespoons dough into each of 12 paper-lined muffin cups, filling each halfway. Bake at 375° for 10 minutes or until edges are light brown., Meanwhile, in a small bowl, beat the brown sugar, egg and salt for 5 minutes or until lighter in color. Stir in chocolate chips and walnuts. , Remove partially-baked cupcakes from oven. Spoon rounded tablespoonfuls of filling into the center of each cupcake. Bake 12-14 minutes longer or until deep golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool.