Baby Chick Vanilla Cupcakes (Printable Format)
# What You’ll Need:
→ Cupcake Base
01 -
2 tablespoons egg
02 -
1 teaspoon vanilla extract
03 -
120ml buttermilk
04 -
60g butter
05 -
100g all-purpose flour
06 -
1/4 teaspoon baking powder
07 -
1/8 teaspoon baking soda
08 -
1/8 teaspoon salt
09 -
2 1/2 tablespoons white sugar
10 -
2 tablespoons brown sugar
→ Buttercream Frosting
11 -
115g butter, softened to room temperature
12 -
115g confectioners' sugar, sifted
13 -
1 teaspoon vanilla extract
14 -
2 tablespoons milk or cream
15 -
Yellow food coloring
→ Decorations
16 -
White chocolate
17 -
Orange food coloring
18 -
Black food coloring
# How-To Steps:
01 -
In a small bowl, whisk together the egg, buttermilk, butter and vanilla extract until well combined.
02 -
Add flour, baking powder, baking soda, salt, white sugar, and brown sugar to the wet ingredients. Mix slowly until no lumps remain. The batter will be thick. Be careful not to overmix as this can result in tough cupcakes.
03 -
Pour the batter into 4 cupcake liners, filling them almost to the top. Bake at 180°C for 15-17 minutes, or until firm in the middle with no dampness. Note that this recipe bakes quickly.
04 -
Remove cupcakes from the tin and cool completely on a baking rack before decorating.
05 -
Beat softened butter on medium speed for 3 minutes until light and creamy. With the mixer running, gradually add confectioners' sugar and increase to high speed, beating until light and fluffy. Add milk and vanilla, then whip to incorporate. Color the buttercream with yellow food coloring until reaching desired shade.
06 -
Melt white chocolate and divide between two bowls. Color one portion orange and the other black. Transfer to piping bags with very small openings. On parchment paper, pipe small shapes for the chick's eyes, nose, and feet. Refrigerate until set firm.
07 -
Fit a piping bag with a large round nozzle and fill with yellow buttercream. Pipe a large dollop straight down onto each cupcake for the chick's body. Add a smaller dollop on top for the head. Carefully place the chocolate decorations to create the chick's features.
08 -
Store decorated cupcakes in the refrigerator for up to 4 days. Allow to come to room temperature before serving for best flavor and texture.
# Extra Tips:
01 -
To make buttermilk substitute: Mix 120ml regular milk with 2 tablespoons of lemon juice or white vinegar and let stand for at least 30 minutes before using.
02 -
If you don't have a small cupcake tray, silicone cupcake liners work well as a standalone alternative.
03 -
Apple sauce or mashed banana can be used as an egg substitute in equal amounts.