These are the “Easter Chick Cupcakes” I made.

And these {below} are real chicks that my mom is raising.

I can’t decide which is cuter.

The cupcakes have a slight advantage, because they are cake.

But….those baby chicks really are cute and fluffy.

I will let you decide

Easter Chick Cupcakes {Gluten Free, Dairy Free}

 

Recipe: Easter Chick Cupcakes{Gluten Free, Dairy Free}

(Print Recipe)

Ingredients

Cupcakes:

  • 2 eggs
  • 3/4 cup sugar
  • 1/4 cup oil
  • 1/4 cup unsweetened applesauce
  • 1/2 cup milk {dairy free, or whatever you use}
  • 1 teaspoon vanilla
  • 1 1/4 cup Gluten Free Flour Mix (I use a superfine brown rice flour mix)
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon xanthan gum

Frosting:

  • 1/2 cup Spectrum Shortening
  • 1 1/2 – 2 cups powdered sugar
  • 1/2 teaspoon vanilla
  • 2 tablespoon milk

Decorations:

  • 3/4 cup shredded coconut
  • green food coloring
  • Peeps
  • Wilton Chocolate Candy Melts – yellow
  • white nonpareils

Instructions

To Make Cupcakes:

  1. Preheat the oven to 350° and place cupcake liners into cupcake pan.
  2. Mix together sugar and eggs in the mixer.
  3. Add in the oil and applesauce, milk and vanilla.
  4. Next, add the flour, baking powder, salt and xanthan gum to the mixer. Combine well.
  5. Pour the batter into the cupcake liners.
  6. Bake for 18-20 mins. Let cupcakes cool before decorating

To Make Frosting:

  1. Combine shortening, powdered sugar, vanilla and milk in the bowl of a mixer. Combine until a thick frosting forms.
  2. Frost cooled cupcakes.

To Decorate:

  1. Mix coconut in a bag with a few drops of green food coloring.
  2. Sprinkle the green coconut on top of the frosted cupcakes
  3. Place a Peep on top of the coconut
  4. Melt Wilton Chocolate Candy Melts in the microwave.
  5. Pipe the outline of the egg with the melted chocolate onto parchment paper. Fill in the shape with the melted chocolate.
  6. Sprinkle white nonpareils on top of the “egg”. Let dry.
  7. Place a chocolate “egg” on top of each cupcake, pressing it down into the frosting.

NOTE: to make these Dairy Free, make the “egg” out of fondant instead of melted chocolate.

Copyright ©2011 The Mixing Bowl Diary. All Rights Reserved.

 

 

~Enjoy