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Chirping Chick Cupcakes Recipe

Prep Time: 30 Mins | Total Time: 1 Hr 45 Mins | Makes: 24 cupcakes

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Ingredients:

1 box Betty Crocker* SuperMoist* golden or white cake mix

Water, vegetable oil and eggs called for on cake mix box

2 containers Betty Crocker* Whipped fluffy white frosting

Yellow food color

24 orange jelly beans

48 small orange candies

Method:

Heat oven to 350°F (325°F for dark or nonstick pans). Make cake as directed on box for 24 cupcakes. Cool completely.
Frost cupcakes with 1 container of frosting.
Stir a few drops yellow food color into other container of frosting. Spoon 1 heaping teaspoonful yellow frosting on center of each cupcake. To make beak, cut orange jelly bean lengthwise to within 1/8 inch of end; spread apart slightly. Press into yellow frosting as shown. Add orange candies for eyes. Store loosely covered.

How-To: If you have only one 12-cup muffin pan, cover and refrigerate the rest of the batter while baking the first batch. Then bake the rest of the batter in the cooled muffin pan, adding 1 or 2 minutes to the bake time.

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1 Cupcake (Cake and Frosting): Calories 270; ( Calories from Fat 100 ); Total Fat 11g ( Saturated Fat 3g , Trans Fat 2 1/2g ); Cholesterol 25mg;Sodium 180mg;Total Carbohydrate 41g ( Dietary Fiber 0g , Sugars 29g ); Protein 1g Percent Daily Value* : Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 2%

*Percent Daily Values are based on a 2,000 calorie diet.

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