Read on for directions to make these Adventurous Treats!
Ingredients for the Cupcakes:
1 box Betty Crocker™ Velvety Vanilla Cake Mix
Vegetable oil, water and eggs called for on the cake mix box
Ingredients for the Decoration:
1 tub Betty Crocker™ Vanilla Buttercream Style Icing
25g desiccated coconut
Yellow food colouring paste or gel
48 dark chocolate chips
4 ready-to-eat dried apricots
Vegetable oil, for greasing
6 large white marshmallows
45g mini white marshmallows
12 pink mini sugar-coated chocolate beans
Preparing the Cupcakes
Preheat the oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. Line 2 x 12-hole muffin trays with paper cupcake cases (12 yellow or orange cases and 12 white cases).
Make, bake and cool the cake mix as directed for cupcakes on the cake mix box using the oil, water and eggs.
The cupcakes will keep in a cool place for 2-3 days.
Put the coconut in a sealable freezer bag and add a little yellow food colouring paste or gel. Seal the bag and rub with your fingers until the coconut is coloured bright yellow.
Spread 165g of the icing over the 12 cupcakes in the yellow or orange cases, then sprinkle over the yellow coconut.
Dot each iced cupcake with 2 chocolate chips, flat-side up, for the eyes. Use scissors to cut 12 small triangles from the dried apricots. Place 1 on each cupcake for the chick’s mouth. Cut up and use the remaining apricot pieces to add to the top of the cupcakes to resemble tufts of feathers.
Spread the remaining icing over the 12 cupcakes in the white cases, creating a small mound in the middle of each one.
Wipe the blades of a pair of kitchen scissors with a little oil and cut each large marshmallow in half widthways through the thick middle, then cut each half in half again to make 4 lambs’ ears from each marshmallow. Cut all the mini marshmallows in half widthways.
Put 2 chocolate chips, flat-side up, for the eyes and a pink mini chocolate bean for the muzzle on the mound of each iced cupcake. Put 2 marshmallow ears, cut-side down, either side of the eyes, then dot mini marshmallow halves, cut-side down, all around the ears, eyes and muzzle to resemble wool on each cupcake.
Background Decorating Tips
Choose a smooth flat surface on which to create your background, such as a large chopping board, baking tray or even the kitchen work top. (Note: make sure it is a clean and food safe surface or cover surface with a sheet of baking paper before you begin.)
Spoon Betty Crocker™ Indulgent Chocolate Fudge Icing and/or Betty Crocker™ Velvety Vanilla Icing (coloured with food colouring paste or gel, as desired) into piping bags fitted with medium writing nozzles. Pipe background features from the story onto your chosen surface.
Use sweets, crushed biscuits, cake crumbs, fruit, etc. to create additional details.