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Baby Bird Cupcakes | Savvy Cooking – Food & Recipes with Pictures

Oct 29 2009

Baby Bird Cupcakes

Get baking with guidance from the best

(NC)—Baking is more than just creating tasty treats. It’s a way for families to connect and create wonderful, lasting memories.

The following Baby Bird Cupcake recipe is just one of many easy-to-follow recipes that will delight kids, parents and grandparents. More how-to recipes can be found online at www.robinhood.ca/bakeshop.

Baby Bird Cupcakes

Prep Time: 15 minutes

Baking Time: 20-25 minutes (minis 15 minutes)

Cooling Time: 20-25 minutes (minis 12-15 minutes)

Makes: 4 baby birds (4 large cupcakes and 4 mini cupcakes)

Freezing: Excellent, undecorated

Cupcakes

1/4 cup (50mL) butter, softened

2/3 cup (150mL) granulated sugar

1 egg

1 tsp (5mL) vanilla extract

3/4 cup (175mL) Robin Hood All Purpose flour

1/2 tsp (2mL) baking powder

Pinch salt

1/3 cup (75mL) milk

Vanilla Icing

Prep time: 8 minutes

Makes: 3 cups (750mL)

Freezing: Excellent

1/4 cup (50mL) butter, softened

3 cups (750mL) icing sugar

1/4 cup (50mL) milk

1/2 tsp (2mL) vanilla extract

Decorative Toppings

4 pretzel sticks to attach the head and body

16 tbsp tinted coconut for the feathers

4 candy corn for the beaks

8 jellybeans for the feet

4 cookies (cut in half) for the wings

Optional: piping gel for the eyes

Preheat oven to 350oF (180oC). Line cupcake pans with paper liners for 4 large and 4 mini cupcakes.

Cupcakes: Beat butter and sugar until light. Add egg and vanilla. Beat well.

Combine flour, baking powder and salt in a separate bowl. Stir with a fork. Add half the flour mixture to the wet ingredients. Add milk and then the remaining dry ingredients.

Place batter into large cupcake papers using an ice cream scoop. Place a heaping tablespoon (15mL) of batter into each mini paper cup.

Bake 15 minutes for minis and 20-25 minutes for large or until a toothpick inserted into centre of cupcake comes out clean. Cool in pan 10 minutes before removing. Cool cupcakes on wire rack before decorating.

Icing: Place butter, 1 1/2 cups (375mL) icing sugar, milk and vanilla in a bowl. Mix with hand held mixer.

Beat for 5 minutes. Add remaining icing sugar 1/2 cup (125mL) at a time, beating for 1/2 minute each addition.

Tip: Add a few drops of yellow food colouring to tint coconut for feathers.

Decorating Ideas:

Remove paper liners from cupcakes. Place mini cupcake on top and to the side of a large cupcake for a head, secure head with two pretzel sticks. Complete one bird at a time. Spread about 3 tbsp (45mL) of icing to thinly cover each bird. Over a large bowl, hold bird in one hand and press coconut onto cupcakes to look like feathers. For the beak, use candy corn. Make a slit in each side of the bird and insert half a round cookie for bird wings. Attach jellybeans for feet. Put on two dots for eyes with piping gel. Allow to dry.

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