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Hi Bold Bakers!
Spring must be the cutest season when it comes to baking! My point is there are many great things happening in Spring that you can replicate in a dessert and/or baked good. Case and point would be my adorable Baby Chick Vanilla Cupcakes! I don’t think there are cuter Easter cupcakes out there.
I took my Best Ever Vanilla Cake recipe and modified it into a small batch of cupcakes that yields 4 Big & Bold cupcakes. My cupcake recipes are the perfect size to fit in a toaster oven however they can also be made in a regular oven too. The timing and temperature for your toaster oven will be the same as your regular oven.
Don’t underestimate the power of a toaster oven! They are fantastic pieces of kitchen equipment and are great for baking. Often they are used in shared living spaces, dorms, or by people with limited kitchens but I think they are great for everyone.
Did you see my other Small Batch Cupcakes for Spring recipes? Check out my Carrot Cake Cupcake, Flourless Chocolate Cupcakes, and the written recipe for these Baby Chick Vanilla Easter Cupcakes further below.
You might look at this cupcakes and say, “I can’t decorate like that!”. But you can, and I’ll show you how easy it is!
I know this because I’m not the best cake decorator. But I’ll share with you some easy ways to make desserts look impressive so don’t be afraid to try it.
Watch The Recipe Video!
Baby Chick Vanilla Cupcakes (Small Batch Cupcakes for Spring)
- 2 tablespoons of egg
- 1 teaspoon vanilla extract
- 1/2 cup (4oz/115g) buttermilk*
- 4 tablespoons (2oz/60g) butter
- 2/3 cups (3 ⅓ oz/100g) a.p flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 2 ½ tablespoons sugar
- 2 tablespoons brown sugar
- Butter Cream Frosting
- ½ cup (115g/4oz) butter, softened to room temperature
- 1 cups (115g/4oz) confectioners' sugar, sifted
- 1 teaspoon vanilla extract
- 2 tablespoons milk or cream
- Yellow food dye
- Orange food dye
- Black food dye
- White chocolate
- In a small bowl, whisk the egg, buttermilk, butter and vanilla extract together until combined.
- In the wet ingredients add in the rest of the ingredients.
- Slowly mix the dry into the wet ingredients until no lumps remain. Batter will be thick. Do not overmix as it can toughen your cupcakes.
- Pour the batter into 4 cupcake liners almost to the top.
- Bake at 350of (180oC) for 15-17 minutes, or until they are firm in the middle and don’t appear damp. This recipe bakes fast.
- Once baked, take them out of the tin and cool on a baking rack until cold.
- To make the frosting: beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until light and creamy. Add the sugar while the mixer is still running. Increase to high speed and continue beating until the buttercream is light and fluffy. Add in the milk and vanilla and whip in.
- Color the buttercream with yellow food coloring until you have reached your desired color.
- Store in the fridge if not using straight away.
- Make the feet, nose and eyes: Melt some white chocolate. Divide it between 2 bowls and color them orange and black. Scoop into a piping bag and cut a tiny hole
- Pipe the nose, eyes and feet on a piece of parchment paper and place in the fridge to set
- To Decorate: Fit a piping bag with a large round nozzle and fill with your yellow buttercream frosting
- Point the piping bag straight down and pipe a big dollop of buttercream for the chicks body
- On top of that, pipe a small dollop for the chicks head (dollop is the only word I think best describes it)
- Carefully place on the feet, eyes and nose.
- Once decorated store the cupcakes in the fridge for up to 4 days. Let them reach room temperature before eating.
If you don’t have a small cupcake tray use silicone cupcake liners
Eggs: Replace the egg with the same amount of apple sauce/puree or banana