Spring Chick Cupcakes
1 cup water
3 large eggs
48 mini semi-sweet chocolate chips
Orange candy fruit slices or orange gumdrops
PREPARE cake mix according to package directions using water, oil and eggs to make 24 cupcakes. Cool completely on wire rack.
PLACE all candy bits from frosting in small bowl. Frost cupcakes, one at a time, using 1 container yellow frosting. Dip 1 edge of cupcake into candy bits to form chick's crest, using about 1/4 teaspoon bits for each cupcake. Place 2 mini chocolate chips on each cupcake for eyes. Cut orange candy fruit slices into very small pieces for noses. Arrange on all cupcakes.
PLACE remaining container yellow frosting into decorating bag fitted with medium star tip. Pipe several 1-inch lines of frosting on left and right sides of each cupcake to resemble wings.
Serving Size (1 of 24 cupcakes), Calories 290 (Calories from Fat 110), Total Fat 13g (Saturated Fat 4g, Trans Fat 2g), Cholesterol 25mg, Sodium 230mg, Total Carbohydrate 46g (Dietary Fiber g, Sugars 35g), 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.