Easter Chick Cupcakes
Fluffy and moist Easter chick cupcakes made easy with a pressure cooker.
Equipment
- 1 Cupcake pan
- 1 Mixing bowl
- 1 Oven Preheat to 350°F
Ingredients
Main Ingredients
- 1 ⅔ cups all-purpose flour
- 1 cup sugar
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- ¾ cup salted butter at room temperature
- 3 egg whites
- 1 tablespoon vanilla extract
- ½ cup sour cream
- ½ cup milk
- 6 cups confectioner's sugar
- 1 cup softened butter
- ¼ cup heavy cream
- 1 cup semisweet chocolate chips
- 2 cups fondant with yellow and orange food coloring
- 1 teaspoon dark sprinkles
Instructions
Instructions
- Preheat oven to 350°F. Line cupcake pan with paper liners.
- Cream together ¾ cup butter with 1 cup sugar until light and fluffy.
- Mix in 3 egg whites and 1 tablespoon vanilla extract until well combined.
- Whisk together 1 ⅔ cups flour, ¼ teaspoon baking soda, and 1 teaspoon baking powder in a separate bowl.
- Alternate adding dry mix to butter combo with ½ cup sour cream and ½ cup milk until just combined.
- Divide batter among cupcake liners, filling each two-thirds full.
- Bake for 20 to 25 minutes. Let cool before frosting.
- Beat 6 cups confectioner's sugar with some milk for frosting.
- Decorate with fondant, chocolate chips, and sprinkles.
Notes
Store cupcakes in an airtight container for up to 2 days. For longer storage, refrigerate or freeze.