Easter Chick Cupcakes
36 Spring Oreo or Oreo Double Stuffed Chocolate Sandwich Cookies
1 (18.25 ounce) box yellow cake mix, prepared according to pkg
directions
1 (16 ounce) can prepared vanilla frosting
Decorator frosting or gel, assorted colors
Split cookies, leaving filling on 1 side of each cookie. Coarsely chop
plain split cookies; set aside. Cut 12 split cookies with filling into
quarters. (You will have 24 split cookies and 48 quartered split cookie
pieces, all with filling on one side.)
Fold chopped cookie pieces into prepared cake batter. Spoon batter into 24
paper-lined (2 1/2-inch) muffin-pan cups.
Bake cupcakes according to package directions or until wooden pick
inserted in center comes out clean. Remove from pans; cool completely on
wire racks.
Frost cupcakes with prepared frosting, a few at a time. Place a whole
split cookie, filling side up, on each frosted cupcake. Attach 1 cookie
quarter to front of whole cookie for head and another cookie quarter onto
whole cookie for wing, attaching with frosting as needed. Repeat with
remaining cupcakes and cookies. Decorate chicks with colored decorator
frosting or gel as desired. Let dry. Makes 24 cupcakes.
Tip: Green-tinted coconut can be sprinkled on frosted cupcakes for grass.
Tona in Bama
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