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Spring Chick Cupcakes

An easy cupcake idea for your upcoming Easter celebrations!
Prep Time25 minutes
Cook Time0 minutes
Total Time25 minutes
Course: Dessert
Keyword: Easter dessert
Servings: 12 cupcakes

Equipment

  • Electric Mixer
  • Piping bag
  • Wilton Decorating Tip #12
  • Toothpicks
  • Black Marker With Edible Ink

Ingredients

  • 12 vanilla cupcakes
  • 1 stick unsalted butter softened
  • 2 cups confectioners' sugar
  • 1-2 tbsp whole milk
  • 4 oz. yellow fondant
  • 1 oz. orange fondant
  • Black marker with edible ink
  • 24-30 Easter candy eggs

Instructions

  • Ensure your cupcakes are completely cool before starting the decorating process
  • Make the buttercream by beating butter, confectioners' sugar, and milk with an electric mixer. Start on low and gradually increase to high.
  • Once ingredients are smooth and form semi-stiff peaks, scoop the buttercream into a piping bag. Attach Wilton tip #12 and frost the center of each cupcake.
  • To prepare the fondant chicks, roll out 12 ovals from your yellow fondant, about 1 inch in size. Then roll out 12 spheres, about ½ an inch in size.
  • Insert one oval into your toothpick, followed by the sphere. Using scissors, cut out a slit from each side of the oval-shaped fondant - these will act as your chick’s wings.
  • Create 12 small spheres from your orange fondant and shape them into triangles. Place on the center of each circle sphere and press down - they will act as your chick’s beak.
  • Use your black marker to draw out two dots for eyes on each chick.
  • Insert one fondant chick into each cupcake. Top off with 2-3 candy eggs. Serve!