Cream Cheese Chick Cupcakes

Name: Cream Cheese Chick Cupcakes
Ingredients: 14 oz cream cheese; 3/4 cup powdered sugar, plus extra for dusting; 2 tsp vanilla extract; 1 medium egg, beaten; 2/3 cup sugar; 1/3 cup vegetable oil; 1 cup milk; 2 cups all purpose flour; 2 tsp baking powder; 10 oz marzipan; Few drops green food coloring; Few drops pink food coloring; Few drops black food coloring

13 ingredients

5 steps

Ingredients

14 oz cream cheese
3/4 cup powdered sugar, plus extra for dusting
2 tsp vanilla extract
1 medium egg, beaten
2/3 cup sugar
1/3 cup vegetable oil
1 cup milk
2 cups all purpose flour
2 tsp baking powder
10 oz marzipan
Few drops green food coloring
Few drops pink food coloring
Few drops black food coloring

Directions

1

Preheat the oven to 325°F. Line a 12 hole muffin pan with paper cupcake cases. Place the cream cheese in a mixing bowl with 1/3 cup of powdered sugar and 1 tsp of the vanilla extract. Beat with a wooden spoon until smooth. Set aside.
2

Place the egg in another bowl with the sugar, the remaining vanilla extract, the oil and milk and whisk until combined. Fold in the flour and the baking powder. Divide the mixture between the cupcake cases. Top each with the cream cheese mixture and bake for approximately 30 mins.
3

Remove the cakes from the oven and allow to rest in the pan for 10 mins, then transfer to a wire rack to cool completely. Dust with powdered sugar.
4

Meanwhile, knead the marzipan with the remaining powdered sugar. Knead the green coloring into 1/4 of the marzipan. Knead the pink coloring into a 1 oz piece and knead the black coloring into another 1 oz piece while leaving the remainder yellow.
5

Pass the green marzipan through a potato press to create 'grass' and use to top the cakes. Mold chicks from the yellow marzipan and add 'beak' and 'eye' details using the pink and black marzipan.