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Easter Cupcakes

Ingredients

Chicks

  • Frosting: Yellow, Orange, and Green
  • Orange Candy Melts
  • Daisy Sprinkles
  • Black Sprinkles eyes
  • Disposable Decorator Bag
  • Large Round Tip
  • Medium Round Tip
  • Small Round Tip

Bunnies

  • Frosting: White use white food coloring for extra white frosting
  • Coconut cut into small pieces
  • White Candy Melts
  • Pink Nonpareil Sprinkles
  • Large Heart Sprinkles
  • Pink Jimmie Sprinkles
  • Mini M&M candies
  • Plastic Squeeze Bottle
  • Dry Spaghetti or Black Jimmie Sprinkles
  • Black food coloring or black edible food marker the marker is less messy to use

Lambs:

  • Frosting: White and Pink
  • Pink Nonpareil Sprinkles
  • Small Heart Sprinkles
  • Black Sprinkles eyes
  • Mini Marshmallows
  • Disposable Decorator Bag
  • #10 Round Tip
  • #2 Round Tip

Carrots:

  • Frosting: Orange and White
  • Green gummy candy I used Haribo Sour Streamers. Gum Drops would also work.
  • #10 Round Tip
  • Knife for cutting candy

Eggs

  • Frosting: Green
  • Candy Eggs
  • Sprinkles

Instructions

Chicks Instructions:

  • Color frosting.
  • Fit a #4 small round tip in a disposable decorator bag.
  • Add a small amount of orange candy melts to a microwave safe bowl and heat for 30 seconds, stir and continue heating 20 seconds at a time until chocolate is almost melted. Stir until completely melted.
  • Carefully add to decorator bag.
  • Line a baking sheet with parchment paper.
  • Pipe out the legs with feet for the chicks.
  • Let set at least 10 minutes to harden.
  • Frost cupcake with green frosting, or any color you like.
  • Fit a #1A large round tip in a disposable decorator bag and fill with yellow frosting.
  • Fit a #12 medium round tip in a disposable decorator bag and fill with yellow frosting.
  • Pipe on a large mound of frosting with the large tip, then a smaller mound on top of the large mound.
  • Add beak and eyes.
  • Fit a #3 small round tip in a disposable decorator bag and fill with dark yellow or orange frosting
  • Fit a #2 small round tip in a disposable decorator bag and fill with another shade of yellow frosting.
  • Pipe on feathers.
  • Remove legs from parchment paper and add under chick body.

Bunnies Instructions:

  • Cut coconut into smaller pieces and place in bowl.
  • Add a white candy melts to a microwave safe bowl and heat for 30 seconds, stir and continue heating 20 seconds at a time until chocolate is almost melted. Stir until completely melted.
  • Carefully add to plastic squeeze bottle.
  • Line a baking sheet with parchment paper.
  • Squeeze out the chocolate to form an ears.
  • Immediately add pink nonpareil sprinkles.
  • Set aside to harden.
  • Lightly covered spaghetti with black food coloring and set aside to dry.
  • Frost cupcake with white frosting.
  • Dip into coconut to completely cover.
  • Add eyes, face and ears.
  • Cut pieces of spaghetti for the whiskers and gently push into the cupcake.

Lambs Instructions:

  • Thinly frost cupcake with white frosting.
  • Color small amount of frosting pink.
  • Fit a #2 small round tip in a disposable decorator bag and fill with pink frosting.
  • Fit a #10 medium round tip in a disposable decorator bag and fill with white frosting.
  • Add oval mound of frosting for the face.
  • Add small round circles of frosting to cover the whole cupcake.
  • If you have spikes on the frosting, dip your finger in water, shake off excess and gently push down the spike.
  • Cut marshmallow in half and immediately dip cut side into pink nonpareil sprinkles.
  • Add ears to head.
  • Pipe on mouth with pink frosting.
  • Add heart sprinkle for nose and eyes.
  • Add 3 more circles of white frosting on top of head.

Carrots Instructions:

  • Fit a #10 medium round tip in a disposable decorator bag and fill with orange frosting.
  • Frost cupcake with white frosting.
  • Pipe on carrot using circle motion.
  • Cut carrot top from candy into triangle, add to top of carrot.

Eggs Instructions:

  • Frost cupcake with green frosting or color of your choice.
  • Fit a #10 medium round tip in a disposable decorator bag and fill with green frosting.
  • Pipe around the edge of cupcake and smooth with an offset spatula.
  • Immediately dip into sprinkles.
  • Add eggs to top.