spring chicken cupcakes

Though it would be hard to tell from our recent weather, springtime is on its way! And what better way to celebrate the change of seasons than with themed cupcakes? I was initially motivated to make these spring chicken cupcakes (from marthastewart.com) simply because they are so darn adorable. After tasting them, however, I discovered that they are even more delicious than they are cute! Sweet and creamy vanilla buttercream is covered with nutty and crunchy toasted coconut, creating a wonderful contrast of flavor and texture.

Prepare your favorite recipe for yellow cupcakes.
Toast coconut: Spread one cup of coconut in a single, even layer on an ungreased baking sheet. Bake at 350 degrees for 6 to 8 minutes, until light golden. Let cool.
Make vanilla buttercream: Combine two sticks of room temperature butter and one teaspoon vanilla extract in the bowl of an electric mixer. While mixing at medium-low speed, add confectioners’ sugar, until desired consistency is reached.
Cut red licorice into 1 1/2-inch pieces.

Peel off paper liners and discard. Turn cupcakes upside down, and frost cakes with vanilla buttercream. Cover with toasted coconut. Stick three licorice pieces into top of each cake. Use mini chocolate chips for its eyes and an almond for its beak.