Chicken-shaped Cupcakes (Easter)

By AnneS

Ingredients

• 1 box yellow cake mix
• 2 cups unsweetened shredded coconut, divided
• 1/2 teaspoon each coconut extract and fresh lime zest
• 24 large or jumbo-sized marshmallows
• 2 cups prepared vanilla frosting, melted
• 48 mini chocolate chips
• 24 whole almonds
• 12 red taffy candy chews, like Airheads (I cut out red foam)

Preparation

Step 1

Heat oven to 350 degrees. Prepare cake mix according to package directions, adding 1/2 cup coconut, coconut extract and lime zest. Pour batter into lined 24 well muffin pan. Bake 18 minutes. Let cool.

Using scissors, snip off small section of rounded side of marshmallows. Place cut side down on rack set in baking pan. Pour frosting over marshmallows; coat with remaining coconut. Press 2 chocolate chips and 1 almond into each for eyes and beak. On work surface, roll each taffy chew into 2" x 3" rectangle. Cut out 4 feet and 2 combs from each. Press combs into the tops of the heads. Using frosting as glue, attach marshmallows and feet to cupcakes. Enjoy!
(Picture in recipe file)