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These baby chicks may look derpy, but they taste delicious. If you are a single, a small family, or trying to save supplies (ehem quarantine) while still celebrating—try these little cupcakes!
Fresh lemon offsets the sweet frosting, if you don’t have lemon you can use lemon extract only or a different citrus.
To get the tie-dyed two tone effect, split batter in half, color one pink and the other cyan. Or use any colors you want!
Piping the chicks is easy, use a piping bag or baggie. I used a large circle tip. Squeeze out bottom blob for body and another smaller on top.
Makes 5-6 cupcakes.
Small Batch Lemon Cupcakes
Ingredients
CUPCAKES
- 3 ½ tbsp vegetable oil
- ⅓ cup sugar
- 1 egg
- ½ tsp vanilla
- ½ cup flour
- ½ tsp baking powder
- ¼ tsp salt
- 3 – 4 tbsp milk
- ½ tsp lemon extract
- Food coloring
ICING
- 2 cups Confectioners Sugar
- ½ cup unsalted butter softened
- 1 tablespoons milk
- 1 tablespoon vanilla extract
- 1 tbsp fresh lemon juice
- Yellow food coloring
Instructions
- Preheat to 375 F degrees.
- Mix oil, egg, vanilla, lemon flavor and sugar in a medium bowl.
- Sift flour, salt and baking powder together. Slowly mix into batter.
- Add in milk and whisk till well combined for an airy cake.
- If doing 2 tone effect. Divide batter in half and color each one differently. I did pink and aqua.
- Fit cupcake papers into muffin tin. Fill each just about halfway.
- Bake 14 – 16 minutes.
- Mix together icing ingredients till smooth. Frost cooled cupcakes.
Summary
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