Let’s Make Chicks Cupcakes!

Chick Cupcakes

Have you ever seen the cutest cupcake on the internet and wondered, “Wow, how did they do that?” Me too! Recently, I saw this awesome picture of chicks cupcakes on Pinterest, but could find no other information. Well, I’m always up for a challenge and became obsessed with how to create them.

Want to make some too? I’ll take you step by step how I created mine. (This tutorial will yield 12 cupcakes.) This might look a little overwhelming, but I wanted to give you specific details so you can make fantastic cupcakes!

First, start with a chocolate cupcake (my favorite recipe is here) and bake in a brown cupcake liner. If you don’t have time to complete this project at one time – no problem! You can bake the cupcakes ahead of time and freeze in an airtight container. When you are ready to decorate, take the cupcakes out of the freezer and let them thaw as you get the decorating ingredients together.

The supplies you’ll need to create the chicks are:

  • Buttercream frosting
  • Wilton Colors: orange, buttercup yellow and black
  • Fondant
  • Wilton Tips #235 and #1
  • Rubber gloves
  • Rolling pin
  • Pizza cutter

Supplies For Chicks

Put on those rubber gloves and blend the buttercup yellow coloring into approximately 3/4 cup of fondant. Break off 36 pieces of fondant and roll into egg shapes.

Chick Bodies

Using approximately 1/4 cup of fondant, blend in the orange color. Roll out the fondant to about 1/8″ thickness. You’re going to have to eyeball this. Don’t make it too thick, but don’t make too thin or the fondant


won’t hold it’s shape. Cut the fondant in diamond shapes. Mine were too big. I ended up cutting them all down even smaller so they were the right proportion.

Time to make the Buttercream frostings:


  • 1 pound butter (2 sticks) softened
  • 5 cups confectioner’s sugar, sifted
  • 2 Tbls. vanilla extract
  • Heavy cream or milk
  • Baking cocoa


  1. Cream the butter until light and fluffy with an electric mixer on high.
  2. Set the mixer to slow and slowly add one cup of sugar at a time, scrapping down the bowl often.
  3. Add the vanilla and mix until incorporated.
  4. Slowly add a splash of cream or milk until the frosting is the desired consistency. The frosting should be on the stiffer side so it will hold it’s shape when piped.

THIS IS IMPORTANT: One batch of buttercream is all you need for this project. Half of the buttercream will be used for the base of white and half for the chocolate nest. So, scoop out half of the buttercream and reserve. Scoop out a couple of tablespoons of the white buttercream and add the black color. Cover with a damp towel for later. Now, add 1 Tbls. cocoa to the buttercream still in the mixer and mix until incorporated. Not dark enough? Add another tablespoon of cocoa.

Pipe Nest 1

Using a piping bag fitted with a #235 tip and white buttercream, pipe the base. (Short, upward movements.)

Using a piping bag fitted with a #235 tip and chocolate buttercream, pipe the nest. (Swirl the icing in a circle around the top of the white buttercream.)

Pipe Nest 2

Add three egg shapes to the nest. Using a dab of water, adhere the beaks to the egg shapes. (Too much water and the fondant will slide right off!)

Pipe Eyes

Using a piping bag fitted with a #1 tip and the black frosting, pipe two tiny eyes onto each yellow egg shape. Chicks! You’ve now got little chicks in a nest!

Ready to try this, share this or save it for later? Save it to Pinterest!

Please feel free to contact me with any questions or comments! Happy baking!

How to Make Chicks Cupcakes




Christmas Cookie Mason Jar Gift


Cookies In Mason Jar Gift 2


It’s that time of the year again and you want to show your love to your neighbors and friends.  Who does this through baking?

My sister loves to bake Christmas cookies and starts in November making and freezing about 10 types of cookies.  She’s a Christmas Cookie Warrior!

I like to keep things a little simpler and focus more on presentation. This year, mason jars came to mind. Hmmmm, how would you fit cookies into a mason jar? Tiny cookies!

I baked 3 kinds of cookies: tiny Sugar Cookies, tiny Gingerbread men and Brown Rim Butter Cookies. (The Brown Rim Butter Cookies fit perfectly into a mason jar.)

Cookie Mason Jar SuppliesMy original idea was to go with a “winter” theme. The mason jar caps are silver, blue sugared cookies, white ribbCookie Mason Jar Gift 1on and a snowflake ornament. I added the royal iced sugar cookie “light bulbs”. Honestly, I wasn’t that impressed with how the jars actually turned out.

So, on to idea #2.

Since I had also made a batch of Brown Rim Butter Cookies and decorated them with red and green sugars, I tried another combination. These Cookie Mason Jar 2jars contained the red and green sugared cookies and gingerbread men. Using the same white ribbon and a store bought tag, I liked the look of these better. And the ones with the red ribbon are the best!

Which do you prefer? Pin the one you like best!



christmas-cookie-mason-jar-gift-2Christmas Cookie Mason Jar Gift


Brown Rim Holiday Butter Cookies


Easy Holiday Brown Rim Butter CookiesBrown Rim Butter Cookies

Need a quick and tasty holiday treat?  We’ve got this. With only 5 ingredients and one hour, you’ll have 4 dozen rich, buttery, soft in the middle cookies for your favorite friends and family.

This cookie recipe has been passed down through the generations and we always made them at Christmas. Every year, when I open the oven to take out the cookies, ahhhhhh, I smell Christmas!

There are two Brown Rim Toolstricks to this cookie. First, lightly grease the cookie sheet for the first batch of cookies. Then, after spooning out the cookie by teaspoon, they must be pressed. What does that mean? In present day, I use a teBrown Rim Cookies Dropped By Teaspoonaspoon scoop and  wrap a damp bandana around a juice
glass and press down on the cookie. (We used to use a handkerchief – who remembers those?)

Brown Rim Cookies Step 2

After pressing the cookies it’s time to add Decorated Brown Rim Cookiesthe decorations. Simple sugars will do the trick. What makes a Christmas cookie? Red and green sugars, or perhaps blue with snowflakes. . .

TIP:  Yes, the edges are supposed to be brown. Like I said, this is an old recipe and used to be baked on light colored pans. They turn out better on light pans and take a minute or two less to bake. The red and green sprinkle cookies were baked on a light colored pan and the blue sugar cookies on a dark pan. Can you see the difference?


Yields 4 dozen

Brown Rim Butter Cookies

1 hrTotal Time

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  • 1 cup butter, softened
  • 3/4 cups sugar
  • 1 teaspoon vanila
  • 2 eggs (well beaten)
  • 2 1/2 cups sifted all-purpose flor


  1. Preheat oven to 375F.
  2. Cream the butter and sugar.
  3. Add vanilla and eggs.
  4. Scrape down the sides of the bowl and add 1/3 of the flour.
  5. Mix until incorporated and add the next 1/3 of flour.
  6. Add the last of the flour, scrape down the sides of the bowl and mix until all is incorporated.
  7. Drop by teaspoonful on greased pan and let stand for a minute or two.
  8. Wrap a damp cloth around the bottom of a juice glass and press down.
  9. Bake for 8 - 10 minutes

But, who says these delicious, buttery cookies need to be Christmas cookies? Pink and yellow sugars say Easter. Blue and red sugars say 4th of July. Orange and red sugars say Fall.

Happy baking to all!


Eggnog Cupcakes With Spiced Rum Frosting


Eggnog Cupcakes With Spiced Rum Buttercream

Once upon a time, I blogged about an Eggnog Cupcake with Spiced Rum Buttercream Frosting. It was glorious. I tried to update the blog post, and, yep, that was not working. So, here’s a new one for you. Thanks so very much Will Cook For Friends for the cupcake recipe.



Eggnog Cupcakes With Spiced Rum Frosting
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    Eggnog Cupcakes
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 tsp. nutmeg
  • 1/8 tsp. cinnamon
  • 1 cup eggnog
  • 1/4 cup rum
  • 1 tsp. vanilla extract
  • 1/4 cup butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • Spiced Rum Buttercream Frosting
  • 2 sticks butter, softened
  • 4 cups powdered sugar, sifted
  • 2 Tbls. spiced rum
  • 2 or more Tbls. heavy cream


  1. Preheat oven to 350F and line 18 muffin tins with liners.
  2. Whisk together sifted flour, baking powder, baking soda, spices and salt.
  3. In a separate bowl, combine eggnog, rum and vanilla extract.
  4. With an electric mixer, cream the butter and sugar until light. Add the egg and mix 2-3 minutes.
  5. Turn mixer to low speed and add 1/2 the eggnog mixture, followed by 1/2 the flour mixture. Repeat until the last of the eggnog and last of the dry ingredients are added. Mix until flour is barely incorporated - do not over mix.
  6. Spoon into lined muffin tins, filling each about 2/3 full.
  7. Bake for 18-20 minutes. Cool completely before frosting.
  8. Spiced Rum Buttercream Frosting
  9. Cream butter on med-high speed in mixer. Add 1/2 powdered sugar and blend well.
  10. Add rum and remaining powdered sugar.
  11. Add heavy cream until desired consistency.
849 cal
6 g
190 g
8 g

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