Mini Baby Chick Easter Cupcakes

Difficulty Level: Experienced

Baby chicks will be springing up all over the place with these quick to make mini baby chick cupcakes. A simple black dot forms the eyes, but you can get creative. The only tricky part is creating the tiny feet. Don't be concerned if the toes aren't exactly straight. You can adjust them once they are attached to the chick bodies.

Bakery/Cake Goods Needed:

• Mini vanilla cupcakes


• White cupcake liners


• Small batch of your favorite butter cream frosting

Baby Chick Decorating Supplies:

• 1 small batch of premade fondant
  (you can use store bought or homemade)


• Yellow and Orange Food Coloring
  (we used Wilton paste food coloring)


• Small rolling pin


• Wax Paper


• Black Food Pen Writer


• Small sharp knife

Mini Cupcake Icing Tools:

• Small butter knife


• Green Food Coloring
  (we used Wilton paste food
  color in Leaf Green)


• Icing Bag


• Icing Coupler


• #12 Round Tip


• #233 Multi Opening Tip

Finishing Touches:

• Large Plastic Easter Eggs in pastel colors


• 3/8" wide coordinating ribbon a solid and pattern
  (color/pattern of your choice)


• Small pastel colored candies
  (mini jelly beans or M & Ms work best)


• Double-sided Tape


• Scrap cardstock

Making the Baby Chicks:

Step 1: Break off a small amount of fondant and tint it orange. Tint the remaining fondant yellow.

Step 2: Break off small amounts of yellow fondant and roll into small balls around 1/2" wide. Set aside.

Step 3: Roll orange fondant out on a flat surface. With a sharp knife cut into small elonged diamond shapes about 1/4" long. Set aside.

Step 4: Using the sharp knife again, cut two more pieces of fondant into small pizza or pie wedge shapes. On the open, rounded side of the wedge, cut out long slender triangle shapes to form the chick toes.

Step 5: With the point of the knife, pierce the yellow ball about 1/4 down from the top. Insert the orange diamond and gently press against the yellow ball to form the beak.

Step 6: Dampen your finger with a small amount of water and wet the single pointed triangle end of the chicken feet. Gently place the chicken body over the top to attach the orange feet.

Step 7: With the black food marker, touch the tip of the marker carefully on either side of the beak to form the eyes. Set aside chicks.

Icing and Decorating the Cupcakes:

Step 1: Tint the butter cream icing green. Place the icing bag coupler into the icing bag and fit opening with the #12 round tip. Starting at the outside edge of the cupcake, pipe out icing in a circular motion.

Step 2: With a small butter knife dipped in hot water, smooth the icing on top in a swirling motion.

Step 3: Remove the round icing tip and fit opening with the #233 icing tip. Create tufts of "grass" on top of the cupcake. Carefully place the fondant chick in the center.

Step 4: Cut a small strip of card stock the same width as your ribbon about 5" long. Using double-sided tape, attach ribbon to the surface. Curl cardstock ribbon strip into a circle. Attach with a single staple.

Step 5: Open a plastic egg and separate the top from the bottom. Place a strip of double-sided tape along the edge of the plastic egg. Trim with coordinating ribbon.

Step 6: Place one half of the egg in the ribbon ring you created with the card stock and ribbon. Fill with a small amount of candy. Place a mini cupcake with a chick on top.

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