Neither kids or adults can resist the cuteness of a baby chick! Along with bunnies and eggs, chicks are part of our Easter celebrations and the perfect time to bake these fun Easter Chicks Cupcakes. You won’t believe how easy they are to make! They use very few ingredients, especially if you cheat like I did and use a boxed mix and frosting 🙂 But, you can always bake them from scratch if you prefer.
Why not bring a smile to your kids face with these fun Easter Chicks Cupcakes? Don’t like coconut? No problem! Simply frost the cupcake and smooth out. Add your eyes and beak and you still have a fun cupcake! If you are looking for easy Easter cupcakes, don’t forget about our adorable Bird’s Nest Cupcakes!
Easter Chicks Cupcakes
Ingredients:
1 Vanilla Boxed Cake Mix
Tub of Vanilla Icing
1/2 bag Coconut Flakes
Yellow Food Coloring
Chocolate Chips (for eyes)
Orange Gum Drops or Starburst candies
Instructions:
Preheat oven to 350 degrees or per directions on box.
Mix the cake mix, following box instructions.
Place paper cupcake wrappers in muffin tins. Spoon in cake batter using an ice cream scoop or other utensil to measure evenly. Fill approximately half-way full. Do not overfill! You want them to be flat.
Remove from oven and allow to cool completely on baking rack.
Frost cupcakes with a layer of frosting.
Place the coconut into a baggie and add a few drops of yellow food coloring, adding more if needed. Shake well until all coconut is colored.
Pour into a plate or wide bowl. Taking a cupcake, place frosting side down into the coconut and press gently to coat.
Continue until all cupcake have a layer of coconut.
Place 2 chocolate chips as eyes and a sliver of an orange gum drop, or starburst, as the beak.
Enjoy!
Print this recipe:
- 1 Vanilla Boxed Cake Mix
- Tub of Vanilla Icing
- ½ bag Coconut Flakes
- Yellow Food Coloring
- Chocolate Chips (for eyes)
- Orange Gum Drops or Starburst candies
- Preheat oven to 350 degrees or per directions on box.
- Mix the cake mix, following box instructions.
- Place paper cupcake wrappers in muffin tins. Spoon in cake batter using an ice cream scoop or other utensil to measure evenly. Fill approximately half-way full. Do not overfill! You want them to be flat.
- Remove from oven and allow to cool completely on baking rack.
- Frost cupcakes with a layer of frosting.
- Place the coconut into a baggie and add a few drops of yellow food coloring, adding more if needed. Shake well until all coconut is colored.
- Pour into a plate or wide bowl. Taking a cupcake, place frosting side down into the coconut and press gently to coat.
- Continue until all cupcake have a layer of coconut.
- Place 2 chocolate chips as eyes and a sliver of an orange gum drop, or starburst, as the beak.
- Enjoy!
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