Baby Chick Cupcakes – a delicious recipe with wafers, butter, Vanilla, sugar, marshmallow cru00e8me, food colors. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
For the broken egg shell pieces, melt coating wafers as directed on package. Spread on large foil-lined baking sheet to 1/4-inch thickness. Refrigerate about 10 minutes or until firm. Break into small irregular pieces. Set aside. (Store any remaining pieces in covered container at cool room temperature or in refrigerator up to 5 days.)
2
Meanwhile, beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add vanilla; mix well. Gradually beat in confectioners' sugar, beating until well blended after each addition, frequently scraping sides and bottom of bowl. Beat in marshmallow creme until well blended. Stir food color into milk in small bowl until dissolved. Add colored milk into frosting; beat until light and fluffy. Stir in additional regular milk as needed to reach desired consistency.
3
To decorate the cupcakes, spoon frosting into a large pastry bag fitted with a large round tip. Pipe 2 dollops of frosting on top of each other to form the baby chick. If desired, insert sprinkles into the face for the eyes and beak. Or, tint any remaining frosting with Color from NatureTM Food Colors to pipe out the eyes and beak.
4
Place coating wafer pieces around bottom of baby chick to resemble a broken egg shell.
865
kcal
Calories
47
g
Fat
115
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 12 ounces wafers white confectionary coating, such as Wilton(R) White Candy Melts(R), 1 cup butter softened, 2 teaspoons McCormick Pure Vanilla Extract, 16 ounces sugar confectioner's, and more.
Yes, Baby Chick Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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