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Chirping Chick Cupcakes

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  • Prep 30 min
  • Total 1 hr 45 min
  • Servings 24
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Created Mar 10, 2010
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Ingredients

  • 1 box Betty Crocker* SuperMoist* golden or white cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 2 containers Betty Crocker* Whipped fluffy white frosting
  • Yellow food color
  • 24 orange jelly beans
  • 48 small orange candies

Steps

  •  
    1
    Heat oven to 350°F (325°F for dark or nonstick pans). Make cake as directed on box for 24 cupcakes. Cool completely.
  •  
    2
    Frost cupcakes with 1 container of frosting.
  •  
    3
    Stir a few drops yellow food color into other container of frosting. Spoon 1 heaping teaspoonful yellow frosting on center of each cupcake. To make beak, cut orange jelly bean lengthwise to within 1/8 inch of end; spread apart slightly. Press into yellow frosting as shown. Add orange candies for eyes. Store loosely covered.

Expert Tips

  • Tip 1
    How-To: If you have only one 12-cup muffin pan, cover and refrigerate the rest of the batter while baking the first batch. Then bake the rest of the batter in the cooled muffin pan, adding 1 or 2 minutes to the bake time.

Nutrition Information

270 Calories, 11g Total Fat, 1g Protein, 41g Total Carbs, 29g Sugars

Nutrition Facts

Serving Size: 24 cupcakes
Calories
270
Total Fat
11g
Saturated Fat
3g
Trans Fat
2 1/2g
Cholesterol
25mg
Sodium
180mg
7%
Total Carbs
41g
Dietary Fiber
0g
Sugars
29g
Protein
1g
% Daily Value*:
Calcium
4
4%
Iron
2
2%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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