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Baby Chick Cupcakes

 
One serving costs about $0.43

$0.43 per serving

7 people like this recipe

7 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 vegetarian,lacto ovo vegetarian dessert American
spoonacular Score:20%

Spoonacular Score: 20%

 

The recipe Baby Chick Cupcakes is ready in around around 45 minutes and is definitely a great lacto ovo vegetarian option for lovers of American food. For 43 cents per serving, you get a dessert that serves 12. One portion of this dish contains roughly 4g of protein, 22g of fat, and a total of 454 calories. This recipe is liked by 7 foodies and cooks. A mixture of food colouring, brown and orange m&ms, coconut, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Foodista. With a spoonacular score of 17%, this dish is not so super. Similar recipes are Baby Chick Cupcakes, Maman and Baby Chick Cupcakes, and Baby Chick Cake.

Cream Sherry, Moscato d'Asti, and Port are great choices for Cupcakes. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
2.25 cups
2.25 cups plain flour
plain flour
1.25 cups
1.25 cups sugar
sugar
1 cup
1 cup butter
butter
1 cup
1 cup milk
milk
2.5 tsps
2.5 tsps baking powder
baking powder
1 tsp
1 tsp salt
salt
1 tsp
1 tsp vanilla
vanilla
1
1  egg
egg
2 cups
2 cups icing sugar
icing sugar
some
some cream
cream
some
some yellow food colouring
yellow food colouring
2 cups
2 cups coconut
coconut
some
some orange
orange
2.25 cups plain flour
2.25 cups
plain flour
1.25 cups sugar
1.25 cups
sugar
1 cup butter
1 cup
butter
1 cup milk
1 cup
milk
2.5 tsps baking powder
2.5 tsps
baking powder
1 tsp salt
1 tsp
salt
1 tsp vanilla
1 tsp
vanilla
1  egg
1
egg
2 cups icing sugar
2 cups
icing sugar
some cream
some
cream
some yellow food colouring
some
yellow food colouring
2 cups coconut
2 cups
coconut
some orange
some
orange

Equipment

muffin tray
muffin tray
toothpicks
toothpicks
bowl
bowl
oven
oven
muffin tray
muffin tray
toothpicks
toothpicks
bowl
bowl
oven
oven


Instructions

Heat oven to 180 C. Put paper cases in 24 muffin tins (or halve the recipe and do 12, or bake 12 at a time). In a medium bowl, beat flour, sugar, butter, milk, baking powder, salt, vanilla and egg. Either beat 3 minutes with a mixer, or get that baking bicep out and mix by hand for a few minutes. fill paper cases half full. Bake 15-20 minutes until a toothpick inserted in the centre comes out clean. Cool completely on a rack. FROSTING: This is the fun part! add tablespoonsful of cream to the two cups of icing in a bowl, until it gets to the desired stage. Some people like runny, I prefer it a little stiff. Add a few drops of yellow food colouring and mix. Now for your chick feathers... add 2 cups coconut to a ziplock bag, drop in some food colouring, seal it up and rub it all with your fingers to dye the coconut. Fun! When cupcakes are completely cool, ice with yellow frosting. Put the coconut in a small bowl, and dip the cupcakes icing-side down into it to completely cover. Add brown M&Ms for eyes, sticking on with a little frosting for glue. Poke orange M&Ms in for the beak... total cuteness.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.43
Ingredient
2.25 cups plain flour
1.25 cups sugar
1 cup butter
1 cup milk
2.5 teaspoons baking powder
1 teaspoon vanilla
1 egg
2 cups icing sugar
some cream
some yellow food colouring
2 cups coconut
some orange
Price
$0.38
$0.34
$1.95
$0.33
$0.07
$0.30
$0.24
$0.77
$0.08
$0.16
$0.35
$0.20
$5.17

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • Don't despair if you don't have powdered sugar on hand. All you need is granulated sugar and a good blender. Pour in the granulated sugar and blend at a high speed until you have a powder.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • get more cooking tips

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
453 Calories
4g Protein
21g Total Fat
63g Carbs
1% Health Score
Limit These
Calories
453
23%

Fat
21g
33%

  Saturated Fat
14g
91%

Carbohydrates
63g
21%

  Sugar
43g
48%

Cholesterol
58mg
19%

Sodium
347mg
15%

Get Enough Of These
Protein
4g
8%

Manganese
0.37mg
19%

Selenium
11µg
17%

Vitamin B1
0.21mg
14%

Folate
51µg
13%

Phosphorus
128mg
13%

Vitamin A
560IU
11%

Vitamin B2
0.19mg
11%

Iron
1mg
9%

Fiber
2g
8%

Vitamin B3
1mg
8%

Calcium
75mg
8%

Potassium
209mg
6%

Vitamin C
4mg
5%

Copper
0.11mg
5%

Vitamin D
0.63µg
4%

Vitamin E
0.56mg
4%

Magnesium
13mg
3%

Vitamin B5
0.32mg
3%

Zinc
0.47mg
3%

Vitamin B12
0.16µg
3%

Vitamin B6
0.04mg
2%

Vitamin K
1µg
1%

covered percent of daily need

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