God bless my mother-in-law, who loves her a project. On the Saturday before Easter (though these are good for any time of year) we set out to make these adorable chick cupcakes from Martha. Here’s the deal: make any vanilla cupcake and buttercream frosting recipe you like.
The frosting should be sculptable without being too runny. You take the paper off the cupcake, flip the cupcake over, frost liberally, piling frosting high on top to approximate a chicken head. It’s a very inexact science, so don’t stress about precision here.
Then you take toasted coconut and sprinkled on top of the frosting to give it a feathery look.
Almond for a nose, black licorice for eyes, red for feet. Very forgiving.