Lemon Coconut Chick Cupcakes

 Lemon Coconut Chick Cupcakes

These cupcakes are super cute and easy to pull off.  They are great for Easter, Farm themed birthday parties and even baby showers!  Don’t you just love them?  If you are doing Easter baking, you can also make these Easter Cupcakes based on this very recipe!

Ingredients:

For the Cupcakes

1 1/2 cups all-purpose flour
1 tbsp lemon zest
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, at room temperature
3/4 cup granulated sugar
2 large eggs, at room temperature
1 tsp vanilla extract
1/2 cup whole milk
Juice of 2 Lemons

For the Icing & Decoration

1 cup unsalted butter, softened
3-4 cups powdered sugar, sifted
1 tbsp vanilla extract
4 tbsp milk
1 cup Sweetened Shredded Coconut
Yellow Food Dye
Chewy Fruit Candy
Black Decorating Gel

Directions:

For the Cupcakes

Preheat oven to 350 F.

Line a muffin tin with paper liners.

Sift the flour, baking powder and salt into a medium sized bowl then mix in lemon zest and set aside.

In another medium sized bowl, cream the butter then add the sugar and mix until fluffy.

Beat in the eggs and vanilla until well incorporated.

Slowly add 1/3 of the flour mixture into the butter mixture then alternate with half the milk and lemon juice after each of the first 2 additions of flour.

Mix just until combined (do not overmix).

Pour the batter into the lined tin and bake until a toothpick inserted in the centre comes out clean, about 18-21 minutes.

Cool in the tin for 5 minutes then transfer to a rack to cool completely.

 

For the Icing & Decoration

Beat butter for a few minutes with a mixer until light and fluffy.

Add powdered sugar and mix until the sugar has been incorporated with the butter.

Add the milk and 3-4 drops yellow food colouring and beat for 3 minutes.

If your frosting isn’t stiff enough, add more sugar. If your frosting needs to be thinned out, add a little milk.

Frost cupcakes with frosting.

Add about 7-8 drops yellow food colour to a resealable food-storage plastic bag then seal the bag and shake to cover the inside of the bag. 

Place coconut in the bag and shake until colour is even.

Top the cupcakes with the yellow coconut.

For the beaks, microwave unwrapped candy chews, working one at a time, for 5-10 seconds on medium until slightly softened.

Shape into a beak and use kitchen scissors to create a mouth.

Create faces on chicks with candy beaks and black decorating gel for eyes.

Store loosely covered.

 

Lemon Coconut Chick Cupcakes

Lemon Coconut Chick Cupcakes
Author: Elizabeth L
Ingredients
For the Cupcakes
  • 1 1/2 cups all-purpose flour
  • 1 tbsp lemon zest
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter at room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs at room temperature
  • 1 tsp vanilla extract
  • 1/2 cup whole milk
For the Icing & Decoration
  • 1 cup unsalted butter softened
  • 3-4 cups powdered sugar sifted
  • 1 tbsp vanilla extract
  • 4 tbsp milk
  • 1 cup Sweetened Shredded Coconut
  • Yellow Food Dye
  • Chewy Fruit Candy
  • Black Decorating Gel
Instructions
For the Cupcakes
  1. Preheat oven to 350 F.
  2. Line a muffin tin with paper liners.
  3. Sift the flour, baking powder and salt into a medium sized bowl then mix in lemon zest and set aside.
  4. In another medium sized bowl, cream the butter then add the sugar and mix until fluffy.
  5. Beat in the eggs and vanilla until well incorporated.
  6. Slowly add 1/3 of the flour mixture into the butter mixture then alternate with half the milk and lemon juice after each of the first 2 additions of flour.
  7. Mix just until combined (do not overmix).
  8. Pour the batter into the lined tin and bake until a toothpick inserted in the centre comes out clean, about 18-21 minutes.
  9. Cool in the tin for 5 minutes then transfer to a rack to cool completely.
For the Icing & Decoration
  1. Beat butter for a few minutes with a mixer until light and fluffy.
  2. Add powdered sugar and mix until the sugar has been incorporated with the butter.
  3. Add the milk and 3-4 drops yellow food colouring and beat for 3 minutes.
  4. If your frosting isn’t stiff enough, add more sugar. If your frosting needs to be thinned out, add a little milk.
  5. Frost cupcakes with frosting.
  6. Add about 7-8 drops yellow food colour to a resealable food-storage plastic bag then seal the bag and shake to cover the inside of the bag.
  7. Place coconut in the bag and shake until colour is even.
  8. Top the cupcakes with the yellow coconut.
  9. For the beaks, microwave unwrapped candy chews, working one at a time, for 5-10 seconds on medium until slightly softened.
  10. Shape into a beak and use kitchen scissors to create a mouth.
  11. Create faces on chicks with candy beaks and black decorating gel for eyes.
  12. Store loosely covered.

Enjoy!

36 thoughts on “Lemon Coconut Chick Cupcakes

  1. This is such a cute idea!! I’m going to have to check with Kira’s teacher to see if I can send in some with her for their Easter party!! Thank you so very much for such a cute idea.

  2. I love these!!! I’m definitely going to make these for my sister-in-laws baby shower! The whole theme for their baby’s room will be chicks/ducks!!!
    Thank you for this! I’m so excited!

  3. Those are adorable!

    I thought you had used cantaloupe for the beak when I first looked at the picture.

    I don’t use icing gel, but always have frozen blueberries around. I’ll use that for the eyes instead. πŸ™‚

  4. these look so adorable. I’m afraid I don’t like coconut and am loath to make them just for others to eat – mind they do make a wonderful deco for Easter so I might be tempted πŸ™‚

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