Chick Cupcakes

Chick Cupcakes

Ingredients:

For the cupcakes:

• 1 cup granulated sugar
• 1 3/4 cups cake flour, not self-rising
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tspsalt
• 1/4 cup unsalted butter, at room temperature
• 2 eggs
• 1/3 cup full-fat sour cream
• 1/4 cup vegetable oil
• 1 tbsp vanilla extract
• 2/3 cup milk, at room temperature

For the frosting:

• 6 tbsp water
• 1 1/3 cup granulated sugar
• 6 egg whites
• 3 sticks unsalted butter
• 1 tsp vanilla extract

For decorating:

• 1/4 tsp vegetable shortening
• 2 oz orange candy melts
• Black nonpareils

Directions:

1. Stir together the dry ingredients for the cupcakes.
2. Slowly beat in the butter, beating until the mixture has a fine, crumbly texture (about 3 minutes).
3. In a separate bowl, whisk together the sour cream, eggs, oil and vanilla. Whisk into the dry ingredients until just combined.
4. Add the milk, whisking until lump free.
5. Pour the batter into a lined cupcake pan, filling the liners about 2/3 of the way full.
6. Bake at 350F for 14-16 minutes, or until a toothpick inserted in the center comes out clean.
7. In a small saucepan, combine the water and sugar for the frosting.
8. Bring the syrup to a boil and cook until it’s completely clear.
9. While the syrup cooks, whip your egg whites in the bowl of a stand mixer until stiff peaks form.
10. On high, pour the hot syrup down the side of the bowl and into the egg whites. Continue to whipping until the mixture has cooled to room temperature (about 10 minutes).
11. On low, begin adding 1″ slices of the butter until all the butter has been added.
12. Whip the frosting on high until it becomes a thick frosting (it’ll look curdled first, but don’t worry. Just keep on whipping).
13. Turn the mixer down to low, add the vanilla extract and yellow food coloring, and continue whipping until the frosting is completely smooth.
14. In a small bowl, melt your orange candy melts with 1/4 tsp vegetable shortening in the microwave using 10 second increments.
15. Pour the melted candy melts into a piping bag, clip a small opening in the tip and pipe your feet and beaks onto parchment paper.
16. To assemble the cupcakes, spoon your yellow frosting into a piping bag with a large round tip (I used an Ateco 809).
17. Pipe a large dollop onto each cupcake, and then go back and pipe a smaller dollop on top of it.
18. Press two black sprinkles into the front of the smaller dollop of frosting, add a candy melt beak and two of the candy melt feet.

Recipe Adapted from The Simple, Sweet Life