Cupcakes “Chickens”

These adorable chicken cupcakes will decorate the sweet Easter table or any other holiday, especially they will be welcome children. Bake vanilla cupcakes and cover them with airy butter with icing. The decoration of the chickens will be yellow decorative sugar, which “fluff” will cover the tops of cupcakes. Give them candy eyes, and beaks, paws and wings can be cut from yellow marmalade sweets or marshmallows. All parts are attached to the glaze and хорошо держатся. Time: 1hour. 30 min. Difficulty: medium Amount: 12 cupcakes In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Cupcakes

• 1 and 1/3 Art. premium flour
• 1 tsp baking powder
• 0.5 tsp salt
• 110 gr. butter, room temperature
• 1 tbsp. sand sugar
• 2 large eggs
• 2 tsp vanilla extract
• 0.5 tbsp. whole milk

Glaze and decoration

• 165 gr. butter, room temperature
• 3 tbsp. powdered sugar
• 2 tsp vanilla extract
• A pinch of salt
• 2 tbsp. l whole milk
• 6 Circus peanut peanut marshmallows
• Yellow decorative sugar, for sprinkling
• 24 medium candy eyes
• 12 yellow round sweets, cut in half

Recipes with similar ingredients: premium flour, eggs, milk, vanilla extract, icing sugar, marshmallows

Recipe preparation:

1. Preheat oven to 175 ° C degrees F. Spread paper inserts in a metal form for 12 cupcakes.
2. Bake Cupcakes. In a medium-sized bowl, mix whisk flour, baking powder and salt. In a large bowl with a mixer on moderately high speed whisk the butter until homogeneous mass, about 1 minute. Add sugar and whisk until creamy consistency, about 4 minutes. Mix the eggs one at a time then vanilla. Reduce mixer speed to low and in three passes stir in the flour mixture, alternating it with milk. Knead the dough.
3. Spread the dough evenly over the prepared tins. Bake until the cupcakes become resilient when pressed lightly, 20-25 minutes. Put on a wire rack and cool, without removing from the mold, for 5 minutes, then shift to a wire rack to fully cool.
4. Cook the icing. In a bowl with a mixer on the middle whisk butter with powdered sugar and salt. Increase speed to moderately high, add vanilla and whisk until cream, 3 minutes. Stir in the milk and whisk until receiving lush mass, 1 minute.
5. Garnish cupcakes. Kitchen scissors chop peanuts of marshmallow lengthwise into thin slices, then trim to make 12 beaks and 24 paws. Coat the cupcakes with icing, then dip the tops into decorative yellow sugar so that it sticks to cupcake surface. Garnish with candy eyes and beaks on top. and paws. Make wings from round yellow halves sweets.