Spring Chick Cupcakes
12 – 14 regular cupcakes are 24 – 30 mini cupcakes
25 - 35 minutes
For the Cupcakes:
- 2 cups (190 g) cake flour or 1 3/4 cup (210 g) all-purpose flour + 1/4 cup (32 g) cornstarch
- 1 tsp (3.5 g) baking powder
- 3/4 tsp (3.5 g) baking soda
- 1/2 tsp (3 g) salt
- 1/2 cup (113 g) unsalted butter, softened
- 1 cup (100 g) Redpath Granulated Sugar
- 1 tsp (5 ml) vanilla extract
- 2 large eggs
- 1 cup buttermilk OR 1 cup milk + 1 tbsp white vinegar or lemon juice
For the Cream Cheese Icing:
- 1/2 batch Quick Buttercream OR 1/2 batch Cream Cheese Icing
- 2 cups shredded unsweetened coconut
- whole almonds
- currants, chocolate chips, or raisins
- candied ginger
- red liquorice nibs
How to prepare:
1. Preheat oven to 350°F (175°C). Line a cupcake pan with paper liners and set aside.
2. In a bowl, sifter together the flour and cornstarch (or cake flour). Whisk in the baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Beat the eggs into the sugar mixture, one at a time, scraping down the bowl after each addition. Beat in the vanilla.
5. Alternate mixing in the dry ingredients and the buttermilk, beginning and ending with the dry, mixing until everything is well incorporated after each addition.
6. Fill cupcake liners 3/4 full with batter, then bake in the preheated oven for 25 – 35 minutes, or until the tops spring back when lightly touched and an inserted toothpick comes out clean. Let cool in the pan for about five minutes before transferring to wire racks to cool completely before icing.
1. Prepare your icing of choice and set aside.
2. Preheat oven to 325°F (160°C). Spread the coconut on a baking sheet and toast in the preheated oven until golden brown, 6 - 10 minutes. Watch the coconut carefully, stirring it after 5 minutes if necessary, as coconut can burn easily.
3. Next, remove the wrappers from each cupcake.
4. Using a knife or an offset spatula, ice each cupcake, coating it completely in icing save for the bottom. Roll the iced cupcake in the toasted coconut and set aside. Repeat with each cupcake until all of them have been iced and coated in coconut.
5. Add the finishing touches to your spring chick cupcakes. Use almonds for the beaks, currants or chocolate chips for the eyes, and red liquorice nibs or candied ginger for the feet and crests. Serve immediately or store covered in the fridge for up to four days.
Decorating idea from Martha Stewart