Easter Cupcakes

These chick and egg cupcakes are sure to get you into the Easter mood. This is a fantastic activity to do with children, since they are so much fun to make and ever so tasty!

Chick and Egg Cupcakes

Ingredients

• Prepared Sugah Cake's Classic Pound Cake Cupcakes (use the directions on the box to make 24 cupcakes)
• 1 stick butter
• 1 box powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla or almond extract
• dried coconut
  
• green and blue food coloring
• about 6 jellybeans per cupcake
• one chick Peep per cupcake
• white Airhead candy

Directions

1. First, prepare your Sugah Cake's Classic Pound Cake Cupcakes by following the recipe card included in the box.
2. While the cupcakes are baking, cream 1 stick of butter with an electric mixer. Gradually add the powdered sugar, then the milk, blue food coloring and vanilla or almond extract. Place your icing off to the side.
   
3. Place the dried coconut (sweetened or unsweetened) in a bag. Gradually add green food coloring and shake the bag until the coconut is green.
   
4. Cut the airheads to look like cracked eggs.
5. Once the cupcakes have cooled generously ice each cupcake. Sprinkle the top with coconut, place one peep on top with an airhead in front of it. Then sprinkle some jellybeans all around.
6. Enjoy with a glass of milk and a good friend!

Image taken from www.foodnetwork.com