Prep Time: 30 min Total Time: 1hr 32 min Servings: 24
Tinted coconut and candies are the simple extras that make sweet chick cupcakes.
Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
Place coconut in resealable food-storage plastic bag. Add about 8 drops yellow food color; seal bag and shake to mix. Frost cupcakes with frosting. Top with yellow coconut. For eyes, add brown baking bits. Cut orange gumdrops to look like beaks; place on cupcakes. Store loosely covered.
Serving Size: 1 Cupcake (Cake and Frosting Only) Calories260 Calories from Fat110 Total Fat12g Saturated Fat5g Trans Fat1g Cholesterol25mg Sodium200mg Total Carbohydrate36g Dietary Fiber0g Sugars24g Protein1g
% Daily Value*: Vitamin A0% Vitamin C0% Calcium4% Iron4%
Exchanges: 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat
Carbohydrate Choice: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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