Easter Chick Cupcakes

Ingredients

CUPCAKES

• 1 1/2 c. (300 g.) granulated sugar
• 1 c. (2 sticks) unsalted butter, softened
• 3 large eggs
• 2 tsp. pure vanilla extract
• 2 c. (240 g.) all-purpose flour
• 3 tbsp. cornstarch
• 1 1/2 tsp. baking powder
• 1 tsp. kosher salt
• 3/4 c. whole milk

BUTTERCREAM & ASSEMBLY

• 3 c. (340 g.) powdered sugar
• 3/4 c. (1 1/2 sticks) unsalted butter, softened
• 1 tbsp. heavy cream
• 1 tsp. pure vanilla extract
• 1/4 c. yellow sanding sugar
• 36 chocolate chips
• Orange food coloring, for decorating

Directions

• CUPCAKES

  1. Preheat oven to 350° and line 2 standard 12-cup muffin tins with liners. In a large bowl, using a handheld mixer (or in the large bowl of a stand mixer fitted with the whisk attachment) on medium-high speed, beat granulated sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and mix until combined.
  2. In a medium bowl, whisk flour, cornstarch, baking powder, and salt. Add half of dry ingredients to butter mixture and beat until just combined. Add milk and beat until incorporated. Add remaining dry ingredients and stir with a wooden spoon until just combined.
  3. Step 3Fill 18 liners three-quarters full with batter. Bake cupcakes until slightly golden on top and a tester inserted into the center comes out clean, about 25 minutes. Remove cupcakes from pan and let cool completely.

• BUTTERCREAM & ASSEMBLY

  1. In a large bowl, using handheld mixer on medium-high speed, beat powdered sugar and butter until smooth. Add cream and vanilla and beat until incorporated.
  2. Pour sanding sugar into a shallow dish. Frost tops of cooled cupcakes with buttercream and smooth to a flat top. Dip into sanding sugar to coat top.
  3. Place 2 chocolate chips into cupcakes, flat side up, to create eyes.
  4. Transfer a little buttercream to a piping bag fitted with a small round tip. Pipe a small white dot onto each chocolate chip.
  5. Add about half of remaining buttercream to another piping bag fitted with a small leaf tip. Pipe a zigzag line on each side of cupcakes to create wings. Sprinkle with more sanding sugar.
  6. Add orange food coloring to remaining buttercream and stir until desired color is reached. Transfer to another piping bag fitted with a small round tip. Pipe a small upside-down triangle under chocolate chips to create a beak. Pipe short lines to create feet at bottom of cupcake.

Quick & Easy: Easter Cheese Ball

Ingredients

• 2 (8-oz.) blocks of cream cheese, softened
• 3 c. shredded cheddar, divided
• 1 bunch curly parsley, plus 2 tbsp chopped
• 1 tbsp. hot sauce
• 1 tsp. Italian seasoning
• 1 tsp. Worcestershire sauce
• Crackers, for serving

Directions

1. Step 1In a medium bowl, combine cream cheese, 2 cups cheddar, Worcestershire, hot sauce, chopped parsley, and Italian seasoning. Beat with a hand mixer until evenly mixed and fluffy.
2. Step 2Transfer cream cheese mixture to a serving platter and form cream cheese mixture into a carrot shape. Press the remaining cup of cheddar on the top and sides of cheese ball. If the mixture is too loose, refrigerate for 30 minutes to 1 hour, or until it keeps it shape. Stick bunch of parsley on the top of the carrot so it looks like its stems.
3. Step 3Serve with crackers.