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DIRECTIONS FOR CUPCAKES:.
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Preheat oven to 350 degrees.
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Line cupcake pans with liners; set aside.
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In a medium bowl, whisk together flour, baking powder, and salt.
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In a large mixing bowl, cream together butter and sugar until light and fluffy.
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Add eggs, one at a time, mixing until incorporated; scrape down sides of bowl, and beat in vanilla.
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Add flour mixture and milk alternately, beginning and ending with flour.
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Scrape down sides and bottom of bowl.
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Divide batter evenly among liners, filling each about three-quarters full.
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Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed.
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Transfer to a wire rack; let cool for 5 minutes.
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Remove cupcakes from pan, and let cool completely on wire rack.
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DIRECTIONS FOR FROSTING:.
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In a heatproof bowl set over simmering water, whisk sugar and egg whites until warm and sugar is dissolved, about 5 minutes.
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Remove from heat.
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Beat mixture on medium speed until completely cooled and stiff peaks have formed, about 10 minutes.
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Add butter, a few tablespoons at a time; beat until combined.
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Add vanilla and salt; beat on low speed until smooth, about 5 minutes.
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After cupcakes have cooled completely, turn upside-down.
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Each cupcake becomes the body of a chick.
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Spread buttercream frosting on a cupcake to anchor it to the serving plate while you are working.
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Use a small offset spatula to coat the sides thickly with frosting, and then mound more on top to create a dome shape.
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Press toasted shredded coconut into the frosting -- it stands in for fuzzy feathers.
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Hold the plate at an angle while applying the coconut so the excess falls back into the bowl.
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Place eyes (made from snipped black licorice laces) on chicks using tweezers.
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Use a whole almond for the beak and red licorice for the feet and comb; both can be pushed into the frosting by hand.
