Make Easter Chick Cupcake Toppers

Easter is like many holidays where family and friends gather to celebrate with festivities and food.   These Easter Chick Cupcake Toppers can be placed on cupcakes, muffins, or hot cross buns but I used them for cupcake toppers.  These toppers are so easy to make they are probably not considered a “craft”, but I am letting that slide because these toppers are too cute to pass up.

At our house we have food allergies to be aware of, so I made these cupcakes without any milk, gluten or artificial food dyes.  I have posted the recipe below.

Materials and Directions:

To make the cupcake toppers all you will need are 2 items– toothpicks and tiny Easter chicks.  The Easter chicks can be purchased at a craft store.  All you need to do is insert the toothpick into a cupcake (for example) and then place the Easter chick down onto the toothpick.  The toothpick will hold the Easter chick in place.  See how easy that is?

Here is the recipe I used to make these cupcakes.  They are vanilla cupcakes with marshmallow icing.  The yellow lined cupcakes are topped with India Tree’s naturally dyed yellow sugar (bought at Whole Foods), and the pink lined cupcakes are topped with coconut.

 

Vanilla Cupcakes– Gluten Free and Dairy Free

Preheat oven to 375 degrees Mix together:

• 1/3 c. soy margarine (such as Earth Balance)
• 1 egg
• 3/4 c. sugar
• 3/4 c. non dairy milk (i.e. soy, rice, or almond milk)
• 1 1/2 tsp. vanilla extract

Add:

• 1 1/2 c. white rice flour
• 1/2 tsp. xanthan gum
• 2 1/2 tsp. baking powder
• 1/2 tsp. salt

Mix the batter together until it is smooth.  Spoon the batter into 12 cupcake liners.  Bake the cupcakes for about 20-25 minutes.  You can test if the cupcakes are done by  inserting a toothpick in the center–if it comes out dry and clean then your cupcakes are done. Place the cupcakes on a wire rack to cool. When the cupcakes are cooled you can go  ahead and make the icing.  

Marshmallow Icing

• 1 c. sugar
• 1 TBL. corn syrup or rice syrup
• 3 TBL. cold water
• 2 egg whites
• 1/2 tsp. cream of tartar
• 1/8 tsp. salt

Bring water to a boil in the bottom half of a double boiler.  Place the  ingredients in the smaller pot.  You will need to beat these ingredients for about 4-7 minutes over the boiling water, until stiff peaks can be formed with the icing. Remove the pot with the icing and set it aside. Spread the icing onto all of the cupcakes.  The icing will be easy to spread. Top the icing with colored sugars or coconut. Now add the Easter chick cupcake toppers!

         

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