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Chick and Egg Cupcake (Food Network Kitchens) Recipe

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Chick and Egg Cupcake (Food Network Kitchens)
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Ingredients
26
Count
Nutrition
11752
Calories
Total time
15
Minutes
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Ingredients:

Directions:

  1. Frost a cupcake with fluff frosting. Press a circle of coconut grass on top. Nestle the malted eggs on top of the grass. Gently press the peep onto the center of the grass. Cut the white Airhead into a 1/2 oval shape; trim one side so it has a cracked egg jagged edge. Place egg next to chick.
  2. Vanilla Cupcakes:
  3. Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside.
  4. Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend.
  5. Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes.
  6. Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting.
  7. Yield: 24 cupcakes
  8. Prep Time: 20 minutes
  9. Cook Time: 25 minutes
  10. Inactive Prep Time: 30 minutes
  11. Ease of preparation: easy
  12. Fluff Frosting:
  13. Whisk the milk and vanilla extract together in a small bowl.
  14. Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated. Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.) Add the fluff and salt and reduce the speed to low. Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated. Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes. Frost cupcake immediately.
  15. Yield: 3 3/4 cups
  16. Copyright 2009 Television Food Network, G.P. All rights reserved
  17. Coconut Easter Grass for Cupcakes:
  18. Preheat oven to 250 degrees F. Line a baking sheet with parchment paper. Place a mesh rack on top, if available.
  19. Put coconut in a shallow bowl. While tossing with a large spoon, add food coloring drop by drop until the desired color is reached. A little more green than yellow makes a pretty grass color. Add a few tablespoons water to moisten the mixture and help disperse the color evenly. If the color is too dark, add additional water, as needed, to dilute to the desired color. Drain the coconut in a sieve or strainer.
  20. Spread the coconut in an even layer on the rack, or directly on the lined baking sheet. Place in the oven until dry, about 10 to 15 minutes. Use immediately, or store in covered container for up to 3 days.
  21. Cook's Note: Food coloring can be messy and can stain your skin. To prevent this, wear latex gloves. You may find it easier to color the coconut in a large zip top plastic bag, tossing it to color evenly.
  22. Yield: 2 cups coconut grass
  23. Click here for the next cupcake.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 11751.89 Kcal (49203 kJ)
Calories from fat 2671.29 Kcal
% Daily Value*
Total Fat 296.81g 457%
Cholesterol 1296.76mg 432%
Sodium 2203.41mg 92%
Potassium 3914.41mg 83%
Total Carbs 2225.42g 742%
Sugars 1629.42g 6518%
Dietary Fiber 23.36g 93%
Protein 102.79g 206%
Vitamin C 1.9mg 3%
Vitamin A 2.6mg 85%
Iron 33.8mg 188%
Calcium 1437.9mg 144%
Amount Per 100 g
Calories 344.85 Kcal (1444 kJ)
Calories from fat 78.39 Kcal
% Daily Value*
Total Fat 8.71g 457%
Cholesterol 38.05mg 432%
Sodium 64.66mg 92%
Potassium 114.86mg 83%
Total Carbs 65.3g 742%
Sugars 47.81g 6518%
Dietary Fiber 0.69g 93%
Protein 3.02g 206%
Vitamin C 0.1mg 3%
Vitamin A 0.1mg 85%
Iron 1mg 188%
Calcium 42.2mg 144%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 259
    Points
  • 325
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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