Lil' Chick Cupcakes

These cute chick cupcakes will wow the kids at your spring party.

Ingredients

CUPCAKES
1 box Betty Crocker* SuperMoist* Golden Cake Mix
Water, vegetable oil and eggs called for on cake mix box
DECORATIONS
1 tub Betty Crocker* Creamy Deluxe* Vanilla or White Frosting
Yellow food colour
12 large orange gumdrops
24 banana-flavour stretchy and tangy taffy candies (or use yellow construction paper)
48 miniature chocolate chips

1

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes. Remove from pans to cooling rack. Cool completely, about 30 minutes.
2

Meanwhile, in medium bowl, mix frosting and 14 drops yellow food color until evenly tinted. Remove paper baking cups from cupcakes. Place upside down on serving platter.
3

Frost cupcakes with yellow frosting.
4

Flatten and cut shapes out of orange gumdrops for beaks. Cut shapes out of banana taffy for wings and comb (if you can't find stretchy taffy candy, cut wings and comb out of yellow construction paper; wrap ends that will be inserted into cake with plastic food wrap).
5

Press orange gumdrops firmly into cupcake for beak. Press banana taffy (or construction paper firmly into cupcake for wings and comb). Gently press miniature chocolate chips on face for eyes.

Didn’t use up all of the frosting and decorations? Spread leftover cookies with frosting for a sweet treat.
To make ahead, bake and freeze the unfrosted cupcakes for up to three months. Frost and decorate the frozen cupcakes, and let thaw at room temperature.
Soften the taffy candy in the microwave on High for 5 to 7 seconds to make it easier to flatten.
Stretchy taffy candy is more commonly found in the United States, but you may find it in specialty stores or bulk food stores. If not, construction paper will work well (just wrap the ends going into the cupcake in plastic food wrap).