Chirping Chick Cupcakes
Please the kids with sweet and delicious cupcakes. Cake mix, ready-to-spread frosting and candies make them super simple.
1 box Betty Crocker® SuperMoist® yellow or white cake mix
water, vegetable oil and eggs or egg whites called for on cake mix box
2 containers Betty Crocker® Whipped fluffy white frosting
yellow food color
24 orange jelly beans
48 small orange candies
Preheat oven to 350°F/177°C (325°F/163°C for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to wire cooling rack. Cool completely, about 30 minutes.
Frost cupcakes with 1 container of frosting.
Stir a few drops yellow food color into other container of frosting. Spoon 1 heaping teaspoonful yellow frosting on center of each cupcake. To make beak, cut orange jelly bean lengthwise to within 1/8 inch of end; spread apart slightly. Press into yellow frosting as shown. Add orange candies for eyes.
Preparation Time: 30 minutes
Total Time: 1 hour 45 minutes
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.
Store loosely covered.
Amount per serving: Calories 260 (Calories from Fat 110), Total Fat 12 g (Saturated Fat 3 g, Trans Fat 2 g), Cholesterol 25 mg; Sodium 170 mg; Total Carbohydrate 37 g (Dietary Fiber 0 g, Sugars 28 g), Protein 1 g; Exchanges: 1/2 Starch; 2 Other Carbohydrate; 2 1/2 Fat; Carbohydrate Choices: 2 1/2