Tinted coconut and candies are the simple extras that make sweet chick cupcakes.
Frosting and Decorations
Prep Time: 30 min | Total Time: 1 hour 25 min | Yield: 24 cupcakes
An easy way to fill baking cups is to use an ice cream scoop. Use one that measures out 1/3 cup batter when filling regular-size cups. Use one that measures out 2 tablespoons batter when filling mini cups.
If you have only one pan and a recipe calls for more cupcakes than your pan will make, just cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.
Nutrition Information: 1 Frosted Cupcake (Undecorated): Calories 190 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1 1/2g, Trans Fat 1g); Cholesterol 25mg; Sodium 190mg; Total Carbohydrate 30g (Dietary Fiber 0g, Sugars 20g); Protein 1g
Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 2%
Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2
* Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo credit (used with permission): Betty Crocker