There’s just something about Easter that says “cupcakes” – especially when they’re this easy to decorate. Yesterday, we warbled on about coconut and marshmallow bedecked bunny cupcakes. Today it’s on to the chickies… or is that a ducky? Here’s how…

CHICKY CUPCAKE INGREDIENTS
1 cupcake
1 donut hole
Vanilla frosting
Yellow food coloring
Flaked coconut
1 piece candy corn or an orange jelly bean
2 miniature semi-sweet chocolate chips

INSTRUCTIONS

1. Tint the frosting yellow, using the yellow food color. Place some of the coconut in a zip-style, resealable plastic bag. Add a few drops of yellow food color to coconut in bag; shake until the coconut is evenly tinted.

2. Spread the top of the cupcake with frosting, then press the opposite sides into the tinted coconut to make “wings.” Spread the donut holes with frosting – it’s easiest to do this if you stick the donut hole on a skewer so you can grip it. Then press the donut hole into the cupcake top to form the chick’s head.

3. Add a little coconut to the top of the head for feathers. Insert a candy corn or jelly bean half into the face for the beak. Use the chocolate chips for the eyes.

- Recipe courtesy McCormick.com, makers of Easter egg dyes, of course, and food coloring