Dessert

C&H Sugar Baby Chick Cupcakes is for Dessert.

C&H Sugar Baby Chick Cupcakes takes several minutes to prepare.

C&H Sugar Baby Chick Cupcakes takes several minutes to cook.

C&H Sugar Baby Chick Cupcakes makes 24 servings.

The ingredients for C&H Sugar Baby Chick Cupcakes are:

6 oz Low fat cream cheese
16 Tlsp I Can't Believe It's Not Butter, Light Spread (Soft)
1 tsp Vanilla Extract
1-2 lb pkg Powdered Sugar
2/3 cup 2% milk
4 large eggs fresh
2 1/2 cups Flour, white
1 tsp Baking Powder
1/2 tsp Salt
2/3 cup Water, tap
1-14 oz pkg coconut, sweetened
1/4 tsp yellow food coloring
35 JellyBelly's

Here is how you make C&H Sugar Baby Chick Cupcakes:

Preheat oven to 250.Line 2 muffin tins with papers.FROSTING:In large mixing bowl, mix first three ingredients at medium speed until smooth. Add sugar alternately wiht 1/3 cup minlk, beating until blended. Place 2 1.2 cups of mix into a separate bowl; set aside. This is your frosting.Cupcakes:With mixer at slow speed, add eggs and 1/3 cup milk to remaining butter/sugar mixture; mix well. In separate bowl, combine flour, baking powder and salt. Add dry mix to frosting mix alternately with water; continue beating until well blended. Fill muffin pans halfway. Bake 20-25 minutes or until a toothpick inserted in center of a cupcake comes out clean. Cool completely before frosting. Makes about 24 cupcakes.To make baby chicks:Place shredded coconut in large zip plastic bag. Add 2-3 drops food coloring; seal bag and shake to color coconut. Place coconut in shallow pan. Add 2-3 drops food coloring to reserved frosting; mix well. Frost cupcakes; roll tops of cupcakes in coconut. For eyes, use mini black jelly belly's. For beaks, use orange jelly belly's trimmed to a triangle.Top with coconut for a tuft of hair.Serving Size: 24Number of Servings: 24Recipe submitted by SparkPeople user NOTFATCAT.

The nutritional information for C&H Sugar Baby Chick Cupcakes is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 334.9

• Total Fat: 10.6 g
• Cholesterol: 33.6 mg
• Sodium: 162.0 mg
• Total Carbs: 59.1 g
• Dietary Fiber: 1.8 g
• Protein: 4.2 g