Easy Easter Chick Cupcakes

Directions

Cupcakes

1. Step 1
   Preheat the oven to 350°F and line a muffin pan with cupcake liners. Prepare cake mix according to package instructions, then fill each cupcake liner about ⅔ full with batter. You will make 20 cupcakes. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool.

Buttercream Frosting

1. Step 1
   In a large mixing bowl, beat the softened butter with an electric mixer until smooth and creamy. Gradually add powdered sugar, one cup at a time, and continue to beat on low speed until combined.

2. Step 2
   Add the vanilla extract and ¼ cup of heavy whipping cream. Continue to beat on medium speed for 3 minutes until the frosting is light and fluffy. If the frosting is too thick, add a little more heavy cream, one tablespoon at a time, until the desired consistency is reached.

3. Step 3
   Reserve ½ cup of frosting. Tint the remaining frosting yellow for the chick's body, and the reserved ½ cup orange for the feet and beak.

Fill the Cupcakes

1. Step 1
   Using a pastry bag fitted with a #32 pastry tip, fill with Lucky Leaf Lemon Fruit Filling Gently press the tip into the center of each cupcake and squeeze until you see the top of the cupcake rise slightly.

Decorate the Cupcakes

1. Step 1
   Fill a pastry bag fitted with a #1A pastry tip with the yellow frosting. Pipe a mound of yellow frosting on top of each cupcake to form the chick’s body, then pipe a smaller mound on top for the chick’s head.

2. Step 2
   Using the orange frosting and a #4 tip, pipe small feet and a beak for the chick. Place mini chocolate chips on top of the head to create the eyes. They're ready to serve. Store in refrigerator for up to 3 days. Serve at room temperature.