Baby Bird Cupcakes | Recipes

Baby Bird Cupcakes

(16) Ratings:
Prep Time:
Baking Time:
Makes:4 baby birds (4 large cupcakes and 4 mini cupcakes)
Freezing:excellent, undecorated

These yummy coconut-covered cupcakes are almost too cute to eat! Make them together with your kids before they leave the nest.

Ingredients

Cupcakes

¼ cup 50mL butter, softened
2/3 cup 150mL granulated sugar
1 egg
1 tsp 5mL vanilla extract
¾ cup 175mL Robin Hood® Original All Purpose Flour
½ tsp 2mL baking powder
Pinch salt
1/3 cup 75mL milk

Vanilla Icing

¼ cup 50mL butter, softened
3 cups 750mL icing sugar
¼ cup 50mL milk
½ tsp 2mL vanilla extract

Decorative Toppings

4 pretzel sticks to attach the head and body
16 tbsp tinted coconut for the feathers
4 candy corn for the beaks
8 jellybeans for the feet
4 cookies (cut in half) for the wings
Piping gel for the eyes (optional)

Directions

  1. Preheat oven to 350°F (180°C). Line cupcake pan with paper liners for 4 large and 4 mini cupcakes.
  2. Tip

    Let your kids count out the cupcake liners and place them in the pans. Do they know what they’re for? Liners prevent the cupcakes from sticking to the pan, making them very easy to remove.

  3. Cupcakes: Beat butter and sugar in large mixing bowl until light. Add egg and vanilla. Beat well.
  4. 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.
  5. Place batter into large cupcake papers using an ice cream scoop. Place a heaping tablespoon (15mL) of batter into each mini paper cup.
  6. 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.
  7. Tip

    While the cupcakes are baking and cooling, have your helpers measure out all the ingredients they’ll need to decorate them into baby birds.

  8. Icing: Place butter, 1 ½ cups (375mL) icing sugar, milk and vanilla in a bowl. Mix with hand held mixer.
  9. Beat for 5 minutes. Add remaining icing sugar ½ cup (125mL) at a time, beating for ½ minute each addition.
  10. 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.
  11. Tip

    To tint the coconut for the feathers, get your kids to place it in a plastic storage bag and add a few drops of yellow food colouring. Close the bag and have them shake up the mixture until all of the coconut is yellow.

Nutritional Information

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