Easter Chicks!

These things are so cute! My mom and I made them for easter dinner with our family. We printed out names and used them as name tags. They turned out super cute!

Bake cupcakes {any kind you want} and cool completely. When turned upside-down, each cupcake becomes the body of a chick. Spread buttercream frosting {look below for recipe} on a cupcake to anchor it to the serving plate while you are working. Use a spatula to coat the sides thickly with frosting, and then mound more on top to create a dome shape.

Press toasted shredded coconut {how to on toasting coconut below} into the frosting -- it stands in for fuzzy feathers. Hold the plate at an angle while applying the coconut so the excess falls back into the bowl.

Place eyes (made from snipped black licorice laces) on chicks using tweezers. Use a whole almond for the beak and red licorice {I used Mike n ikes} for the feet and comb; both can be pushed into the frosting by hand.

Buttercream frosting

2 cubes butter, softened at room temp.

2 boxes powdered sugar

dash of salt

2 tsp. vanilla

enough milk to make it spreadable

To toast coconut in the oven, spread shredded coconut in a thin layer on a baking sheet. Bake at 300F for about 20 minutes, {or until golden brown} stirring every 5 minutes to make sure that the coconut browns evenly.