• Preparation Time 15 minutes
  • Baking Time 25 minutes (minis 15 minutes)
  • Makes 4 baby birds (4 large cupcakes and 4 mini cupcakes)
  • Freezing Excellent, Undecorated


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Cupcakes
  • ¼ cup butter, softened
  • 2/3 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • ¾ cup Robin Hood® Original All Purpose Flour
  • ½ tsp baking powder
  • Pinch salt
  • 1/3 cup milk
  • Vanilla Icing
  • ¼ cup butter, softened
  • 3 cups icing sugar
  • ¼ cup milk
  • ½ tsp vanilla extract
  • Decorative Toppings
  • 4 pretzel sticks to attach the head and body
  • 16 tbsp tinted coconut for the feathers
  • 8 jellybeans for the feet
  • 4 cookies (cut in half) for the wings
  • Piping gel for the eyes (optional)
  • 4 candy corn for the beaks

Serving Size: 4 baby birds (4 large cupcakes and 4 mini cupcakes)


Serving Size: 4 baby birds (4 large cupcakes and 4 mini cupcakes)

  • Preheat oven to 350°F (180°C). Line cupcake pan with paper liners for 4 large and 4 mini cupcakes.
  • Cupcakes: Beat butter and sugar in large mixing bowl until light. Add egg and vanilla. Beat well.
  • Combine flour, baking powder and salt in a separate medium mixing bowl. Stir with a fork. Add half the flour mixture to the wet ingredients. Add milk and then the remaining dry ingredients.
  • Place batter into large cupcake papers using an ice cream scoop. Place a heaping tablespoon (15mL) of batter into each mini paper cup.
  • Bake 15 minutes for minis, in preheated oven, and 20 to 25 minutes for large or until a toothpick inserted into center of cupcake comes out clean. Cool in pan 10 minutes before removing. Cool cupcakes on wire rack before decorating.
  • Icing: Place butter, 1 ½ cups (375mL) icing sugar, milk and vanilla in a bowl. Mix with hand held mixer.
  • Beat for 5 minutes. Add remaining icing sugar ½ cup (125mL) at a time, beating for ½ minute each addition.
  • Decorating Ideas: Remove paper liners from cupcakes. Place mini cupcake on top and to the side of a large cupcake for a head, and secure with two pretzel sticks. Complete one bird at a time. Spread about 3 tbsp (45mL) of icing to thinly cover each bird. Over a large bowl, hold bird in one hand and press coconut onto cupcakes to look like feathers. For the beak, use candy corn. Make a slit in each side of the bird and insert half a round cookie for bird wings. Attach jellybeans for feet. Put on two dots for eyes with piping gel. Allow to dry.


You made
that look

Don't forget to rate the recipe and browse more must-make recipes.
You know you want to.

snap a pic and show it off!
Check out these classic recipes from Robin Hood®
View all
Back to top