Easter 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 tsp salt
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
Yellow food coloring
For decorating:
1/4 tsp vegetable shortening
2 oz orange candy melts
Black nonpareils
Instructions
Prepare the Cupcake Batter: Stir together the cake flour, granulated sugar, baking powder, baking soda, and salt in a large bowl until well combined. This dry mixture forms the foundation of your light and fluffy cupcakes, ensuring proper structure and texture.
Incorporate the Butter: Slowly beat the room temperature butter into the dry ingredients using an electric mixer on medium speed for about 3 minutes, until the mixture resembles fine crumbs. This technique, known as the reverse creaming method, coats the flour particles with fat, resulting in a more tender crumb structure.
Add Wet Ingredients: In a separate bowl, whisk together the sour cream, eggs, vegetable oil, and vanilla extract until smooth. Gradually add this wet mixture to the dry ingredients, whisking until just combined. The sour cream adds moisture and tanginess while the oil ensures the cupcakes stay soft even when refrigerated.
Finish the Batter: Slowly add the room temperature milk to the batter, whisking until completely smooth and lump-free. The milk adds additional moisture and helps create a pourable batter with the perfect consistency for even baking.
Bake the Cupcakes: Pour the batter into a lined cupcake pan, filling each liner approximately 2/3 full to allow room for rising. Bake in a preheated 350°F oven for 14-16 minutes, or until a toothpick inserted in the center comes out clean. The cupcakes should be lightly golden on top and spring back when gently touched.
Start the Frosting: In a small saucepan, combine the water and sugar for the frosting. Heat over medium heat, stirring until the sugar dissolves, then bring to a boil. Continue cooking until the syrup is completely clear, reaching approximately 240°F (soft-ball stage) on a candy thermometer.
Prepare Egg Whites: While the syrup cooks, whip the egg whites in the bowl of a stand mixer fitted with the whisk attachment until stiff peaks form. The whites should be glossy and hold their shape when the whisk is lifted.
Create Swiss Meringue: With the mixer running on high speed, carefully pour the hot sugar syrup down the side of the bowl into the whipped egg whites. Continue whipping for about 10 minutes until the mixture has cooled to room temperature. The hot syrup cooks the egg whites and creates a stable meringue base.
Add Butter: Reduce the mixer speed to low and gradually add the butter, one tablespoon at a time, allowing each addition to incorporate before adding more. This slow addition prevents the butter from melting and ensures a smooth emulsion.
Finish the Buttercream: Increase the mixer speed to high and whip until the frosting becomes thick and smooth. The mixture may appear curdled at first, but continued whipping will bring it together into a silky, pipeable consistency. Add the vanilla extract and yellow food coloring, mixing on low speed until evenly distributed and completely smooth.
Prepare Decorations: In a small microwave-safe bowl, combine the orange candy melts with vegetable shortening. Microwave in 10-second increments, stirring between each, until completely melted and smooth. The shortening helps thin the candy for easier piping.
Create Chick Features: Transfer the melted orange candy to a small piping bag, clip a small opening at the tip, and pipe beaks and feet shapes onto parchment paper. Allow them to cool and harden completely before handling. These will become the adorable features of your chick cupcakes.
Assemble the Cupcakes: Spoon the yellow buttercream into a piping bag fitted with a large round tip (such as Ateco 809). Pipe a large dollop onto each cooled cupcake to form the chick’s body, then pipe a smaller dollop on top to create the head. The two-tier design creates the distinctive chick shape.
Add Final Touches: Complete each chick by gently pressing two black nonpareils into the front of the smaller frosting dollop for eyes. Add an orange candy melt beak in the center and position two of the candy melt feet at the base of the larger frosting dollop. These finishing touches transform simple cupcakes into charming Easter chicks.