Recipe of the Day

King Kullen

Layered Monterey Pumpkin Dip

Tip Of The Day

Don’t You Dare Toss That Brine! Here’s a little secret – there’s quite a bit you can do with your olive brine (or juice) outside of making a great Martini, like adding it to your next salad or slaw. Get the most out of your next can or jar with these pin-worthy tips: www.ilovelindsay.com

View Full Shopping List
Print |  Email To Friend |  Add to Recipe Box

Chick Cupcakes

Prep Time: 30 minutes

Servings: 12

Ingredients

  1 container (16 oz) container vanilla frosting

  McCormick® Assorted Food Colors and Egg Dye

  2 cups coconut, flaked

  12 unfrosted cupcakes

  12 plain donut holes

  12 pieces candy corn or 6 orange jelly beans, halved lengthwise

  miniature semi-sweet chocolate chips

Select All

Add Items to List

Directions

Tint frosting yellow, using 18 drops yellow food color. Place coconut in resealable plastic bag. Add 12 drops yellow food color to coconut in bag; shake until coconut is evenly tinted.

Spread top of each cupcake with tinted frosting. Press opposite sides of each cupcake into tinted coconut. Spread donut holes with remaining frosting. Press a donut hole into top of each cupcake to form the chick's head.

Press coconut on top of the head for feathers. Insert a candy corn or jelly bean half into the face for the beak. Use the chocolate chips for the eyes.

Tip: For ease in frosting donut holes, first insert small wooden skewer into donut. Use skewer as a handle when frosting donut. Invert frosted donut onto cupcake then remove skewer.