Chick Cottage Cupcakes

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Chick Cottage Cupcakes
By Dixie Crystals
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Description

Easter isn't just about the Easter bunny; let's not forget the chicks need a place to sleep too! This adorable craft is good enough to eat. Little ones can build a cozy cottage and then eat it later for a treat. Or you can even use it as a centerpiece for your holiday meal.

This craft is great for your Easter egg hunt or any festive gathering. Make the lemon poundcake cupcakes and butter cream frosting beforehand, and set out pastel colored candies to use to decorate the houses.

Using a graham cracker for the base, add a bit of frosting to act as glue. Cut off the bottom of the cupcake to give it an even bottom. The top of the cupcake becomes the front of the house. Frost with your favorite color and add windows and doors with candy.

Add a generous amount of frosting to the top and press two graham crackers together to make the roof.

To make a cute presentation, line a rimmed cake plate with green coconut. Place the houses around and add marshmallow chicks.

This recipe makes 12 Chick Cottage Cupcakes.

 

Ingredients

    • Lemon poundcake cupcakes (see recipe below)
    • Butter Cream Frosting tinted in pink, yellow, and blue
    • Pastel chocolate covered candies
    • 36 graham crackers
    • 12 marshmallow chicks (or bunnies)
    • Coconut colored green (optional)

    Lemon Poundcake Cupcakes:

    • 1 1/2 cups all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/2 cup butter, room temperature
    • 1 cup Dixie Crystals Extra Fine Granulated Sugar
    • Zest from one lemon
    • 3 eggs
    • 1 teaspoon vanilla
    • 2 teaspoons lemon juice
    • 1/2 cup sour cream

Supplies

 

 

Directions

  1. Preheat oven to 350°F. Line a muffin pan with paper liners. Set aside.
  2. Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
  3. Cream together butter, sugar, and lemon zest until light and fluffy, about 5 minutes. Add eggs, vanilla, lemon juice, and sour cream. Mix until combined. Slowly add the dry ingredients. Mix until just combined.
  4. Divide batter evenly in a muffin tin. Bake for 18 to 22 minutes, or until a toothpick comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  5. To assemble, remove paper liners from cupcakes.
  6. Using a graham cracker for the base, add a bit of frosting to act as glue.
  7. Cut off the bottom of the cupcake to create a flat bottom, cutting about 1/2 inch off. The top of the cupcake becomes the front of the house.
  8. Frost with your favorite color and add windows and doors with candy. Add a generous amount of frosting to the top and press two graham crackers together to make the roof.
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