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.

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

Pipe Nest 1

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!)

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.

Pipe Eyes


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!




Did you try this project?

Let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #wistfullywarped.




Sharing is caring. Liked this post? Share it!

Baaaaa – Little Lamb Cupcakes

It’s spring! For me, this invokes thoughts of Easter and new life.  Easter candy has always been my favorite – Peeps, Robin Eggs, jelly beans and chocolate bunnies. Think about it, the candy represents new life. Let’s make some little lamb cupcakes to celebrate spring and new life.

First we need some cupcakes – use whatever is your favorite. This tutorial is geared for 12 cupcakes, so please keep that in mind. I made an eggless and peanut free chocolate cupcake for my young friends, Claire and Caleb.

Let’s Gather the Supplies:

  • 12 cupcakes
  • 1 batch buttercream frosting
  • green food coloring
  • purchased Rice Crispy treats
  • pretzel sticks
  • chocolate covered raisins
  • Wilton tip #21
  • Wilton tip #235
  • Wilton tip #3


  Buttercream Frosting:

Cream 1 cup softened butter. A bit at a time, add 3 cups sifted powdered sugar and then 1/2 tsp. vanilla extract. Mix until combined and fluffy.  Slowly add 1 – 2 tablespoons heavy cream to achieve piping consistency.  Divide the frosting:  leave 2/3 white and to the remaining 1/3, add green food coloring.

Sheep:  Cut the purchased Rice Crispy treat in half and form into an oval shape.  Insert four pretzel sticks (broken into the appropriate size) for legs.  The sheep will stand better if the pretzels are inserted at an angle instead of straight up.


Using a Wilton tip #21, swirl on a row of white frosting.  Swirl another row next to the first until the lamb is covered.

Add a chocolate covered raisin for the head. Then, change the top to a #3 and add dots of frosting for the eyes.



Grass:  With the green frosting and a Wilton tip #235 , apply frosting to the cupcake.  Slightly pull up on the bag while frosting to add length to the “blades” of grass.


Place a finished lamb on top of the grassy cupcake.  I had extra Royal icing violets left over from another project, so I added a few.



Happy Spring and Happy Creating!






Did you try this recipe?

Let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #wistfullywarped.

Sharing is caring. Liked this post? Share it!