Easter Chick Cupcakes
2/3 cup water
2 large egg whites
1 cup sweetened coconut flakes
5 drops yellow food color
24 brown candy-coated chocolate candies
Orange candy fruit slices or orange gumdrops
PREPARE cake mix according to package directions using water, oil and egg whites to make 12 cupcakes. Cool completely on wire rack.
PLACE candy bits from frosting in small bowl. Frost cupcakes, one at a time, with yellow frosting. Dip 1 edge of cupcake into candy bits to form chick"s crest, using about 1/2 teaspoon bits for each cupcake.
COMBINE coconut and food color in small resealable plastic bag. Knead bag to evenly tint coconut. Place in shallow bowl. Dip frosted cupcakes into coconut to coat. Place 2 chocolate chips on each cupcake for eyes. Cut orange candy fruit slices into small triangles for noses. Arrange on all cupcakes.
Serving Size (1 of 12 cupcakes), Calories 340 (Calories from Fat 130), Total Fat 15g (Saturated Fat 5g, Trans Fat 2g), Cholesterol mg, Sodium 260mg, Total Carbohydrate 52g (Dietary Fiber 1g, Sugars 37g), Protein 1g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.