Baby Chick Cupcakes & An Announcement!

Aren’t these cupcakes adorable! I first saw this idea on marthastewart.com and couldn’t not make them! So, here they are! But, before I fall head over heels and tell you all about them, we need to have a little chat about something!

See this photo below? It was taken last night of us {my husband and I} in a Hyatt hotel room in Portland because we wanted to have an extended date night BECAUSE……{this is the announcement part} my husband joined the Army Reserves and leaves on Sunday for training! {Lame, right? He has to leave on Easter Sunday! Boo.} He will be gone for 3 months.  It’s going to be hard without him home, but I know it will be worth it. He loves this kind of stuff so I have no doubt that he will excel.

{The camera took this photo of us all by itself! Love that feature!}

Even though I’ll be lonely, you all will keep me company and get me through, right?

Ok, so that was the announcement. Now, about these cupcakes. Aren’t they darling? I fell in love when I saw them online and just had to make them and share this idea with you all! The idea for the cupcake is Martha’s but the recipes are mine! Things get a little messy, but everything eventually gets covered up with frosting, coconut and candy. This would be a great treat for kids to make and they are relatively simple.

It is really important that the cupcakes are baked until just done. They will be dry if you over bake them, so watch them carefully! Get out your toothpick and start checking at 15 minutes, just to be sure! Also, you could easily use a box cake mix and pre-made frosting too. That would cut your prep time in half, at least. {I won’t tell anyone ;)} I used what I had around to create the face of these little chicks so use what you have!

I can’t believe it’s almost Easter! Wasn’t January last week? Yikes. Time is flying.

Oh, ALSO, there will be a giveaway starting on Friday that you are not going to want to miss!  Be sure to come back for that! Happy Wednesday!

Vanilla Cupcakes
yield:24-30
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Ingredients:
1 cup butter, softened
2 cups granulated sugar
1 teaspoon vanilla extract
4 eggs
1 cup milk
1 1/4 cups all purpose flour
1 1/2 cups self rising flour

For the frosting:
1/2 cup butter, softened
1 teaspoon vanilla
5 tablespoons milk
1 pound powdered sugar (about 3 3/4 cups)

1 1/2 cups coconut
mini chocolate chips
pull ‘n peel
slivered almonds

Directions:
Preheat oven to 350. Line 24 muffin tins with paper liners and set aside.

In large stand mixer whip butter and sugar together until light and fluffy. Stir in vanilla and eggs 1 at a time until combined. Scrape sides and mix again. Slowly stir in flours and milk, alternating back and forth until all ingredients are added to the bowl. Scrape sides and mix again briefly. Scoop batter into prepared muffin tins so they are 2/3 full. Bake 18-22 minutes or until toothpick inserted comes out clean. (it’s really important to not over bake these so they stay moist. Watch them carefully!) once baked, remove them from the oven and set aside to cool.

For the frosting, whip butter and vanilla together in a large bowl. Stir in powdered sugar and then the milk. Scrape sides and whip 1-2 minutes or until light and fluffy.

To assemble baby chicks, unwrap completely cooled cupcakes. Poke the bottom of the cakes onto a fork and frost entire cake. Sprinkle toasted coconut over entire cake. Place carefully onto a small serving plate. Poke 3 small pieces of pull ‘n peel on top {for the little hair} and 6 more small pieces at the bottom {for the feet}. Place 2 mini chocolate chips onto the cakes for the eyes and 2 slivered almonds for the beak.

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7 Responses to “Baby Chick Cupcakes & An Announcement!”

  1. #
    1
    Elaine — April 20, 2011 at 2:23 pm

    Well, bless your hearts! God bless him and help you both through this time of being away from each other.
    Thank him for his service to our country.

    Reply

  2. #
    2
    Marilyn Brennan — April 20, 2011 at 5:04 pm

    One of the cutest things I’ve seen in ages. I mean, the chickies. Of course, you guys are, too!

    Reply

  3. #
    3
    Lauren@LittleYellowKitchen — April 20, 2011 at 5:32 pm

    These are adorable! I’m sorry to hear about your husband but blog friends are always a comfort :) What he is doing is so amazing though! Keep doing what your passionate about and time will fly by!

    Reply

  4. #
    4
    Natalie @ Perrys' Plate — April 20, 2011 at 6:27 pm

    Oh Lauren…. I read your news on your other blog (yes, I stalk you there, too), and immediately got a pit in my stomach and a lump in my throat. I’m glad that you both feel very sure about joining the military because it’s not for the faint of heart. My husband was in the Army Nat’l Guard for 8 years and we survived an 18-month deployment (a year of which was in Afghanistan). It was THE hardest and most trying period of my life so far. He’s been home from Afghan for almost 6 years now and I still tear up when I dwell too much on it. (Like right now. Gah!)

    That being said, it was also a time of great spiritual growth for the two of us and it made a lot more grateful for each other and the time we have together.

    Thank you both for being willing to make that sacrifice. You’ll both be in my prayers!

    If you need any moral support or a “the military is incompetent and unorganized” sounding board, I’m only an email away :)

    Reply

  5. #
    5
    Katrina — April 20, 2011 at 8:16 pm

    Ahahaha these are so cute!! I love their little faces :)

    Reply

  6. #
    6
    Vanessa S. — April 21, 2011 at 6:02 am

    Hey Lauren! Thanks for always posting the best stuff and I am super proud of Gordon. That’s great! Both of you will be in my prayers! Love you both lots!

    Reply

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