Let’s break down the process of making these Easter Chick Cupcakes into easy-to-follow steps. I’ll guide you through each stage, ensuring a stress-free and enjoyable baking experience.

Cupcakes:

Step 1: Preheat and Prepare. Preheat your oven to 350°F (175°C). Line two standard 12-cup muffin tins with cupcake liners.

Step 2: Cream Butter and Sugar. In a large bowl, using a handheld mixer (or in the large bowl of a stand mixer fitted with the whisk attachment) on medium-high speed, beat the granulated sugar and softened butter until light and fluffy.

Step 3: Add Eggs and Vanilla. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix until combined.

Step 4: Whisk Dry Ingredients. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.

Step 5: Combine Wet and Dry. Add half of the dry ingredients to the butter mixture and beat until just combined. Add the milk and beat until incorporated. Add the remaining dry ingredients and stir with a wooden spoon until just combined.

Step 6: Bake. Fill 18 cupcake liners three-quarters full with batter. Bake for about 25 minutes, or until slightly golden on top and a tester inserted into the center comes out clean.

Step 7: Cool. Remove the cupcakes from the muffin tins and let them cool completely on a wire rack.

Buttercream & Assembly:

Step 1: Make Buttercream. In a large bowl, using a handheld mixer on medium-high speed, beat the powdered sugar and softened butter until smooth. Add the heavy cream and vanilla extract and beat until incorporated.

Step 2: Prepare Sanding Sugar. Pour the yellow sanding sugar into a shallow dish.

Step 3: Frost and Coat Cupcakes. Frost the tops of the cooled cupcakes with the buttercream, smoothing them to a flat top. Dip the frosted tops into the yellow sanding sugar to coat completely.

Step 4: Add Chocolate Chip Eyes. Place two chocolate chips into each cupcake, flat side up, to create the eyes.

Step 5: Add White Dots to Eyes. Transfer a little bit of the buttercream to a piping bag fitted with a small round tip (or use a zip-top bag with a corner snipped off). Pipe a small white dot onto each chocolate chip to create the pupils.

Step 6: Add Wings. Add about half of the remaining buttercream to another piping bag fitted with a small leaf tip. Pipe a zigzag line on each side of the cupcakes to create the wings. Sprinkle with more yellow sanding sugar.

Step 7: Add Beak and Feet. Add orange food coloring to the remaining buttercream and stir until the desired color is reached. Transfer to another piping bag fitted with a small round tip (or use a zip-top bag). Pipe a small upside-down triangle under the chocolate chips to create a beak. Pipe short lines at the bottom of the cupcake to create the feet.

These steps are easy to follow