Easter Chicks

With Easter just around the corner, I wanted to take a spring-themed treat for my co-workers. Although I was hoping to make these cute lamb cookies, I had to settle for these chick cupcakes since I could not find a lamb cookie cutter. (However, the chick cupcakes were something I'd seen on Pinterest long ago - so I had wanted to make them.

Fortunately, the original online posting actually gave very detailed directions on how to make these (even including the tip numbers used to make the feet, beaks, and wings.) I started with a simple layer of yellow buttercream frosting, which I then dipped in yellow sugar. After adding two chocolate chips for the eyes, I used tip #102 to make the wings. Sadly, the buttercream frosting didn't stick well to the sugar-coated topping. If I was making these cupcakes over again, I would definitely add the wings before coating the cupcake in sugar! After adding the wings, I made some orange frosting and added the beak and feet with tip #2 (though they too had trouble sticking to the sugar.)

Lemon Chiffon Cake

Although I have ventured away from cakes (in favor of cookies and bars), I had to try this recipe when I was flipping through one of my old Betty Crocker cookbooks. Although I have never made a chiffon (or angel food) cake from scratch, it seemed to be a relatively easy process. The only challenging thing was zesting the lemons (since I don't have a zester - and the online recommendation of using a potato peeler didn't work that well.) I look forward to cutting into my cake tomorrow to see if it tastes as good as it looks!

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Lemon Chiffon Cake

2 c. all-purpose flour or 2¼ c. cake flour

1½ c. sugar

3 t. baking powder

1 t. salt

¾ c. cold water

½ c. vegetable oil

2 t. vanilla

1 T. grated lemon peel

7 large egg yolks (with all-purpose flour) or 5 large egg yolks (with cake flour)

1 c. large egg whites(about 8)

½ t. cream of tartar

Preheat oven to 325°. Mix flour, sugar, baking powder, and salt in a large bowl. Beat in water, oil, vanilla, lemon peel, and egg yolk on low speed until smooth. With clean beaters, beat egg whites and cream of tartar in a large bowl on high speed until stiff peaks form. Gradually mix egg yolk mixture over beaten eggs, folding into the egg whites. Bake in an ungreased 10 in. tube pan for 1 hour and 15 minutes or until top springs back when touched lightly. Let hang upside down for about 2 hours (or until completely cooled.)

Vanilla Glaze

1/3 c. butter

2 c. powdered sugar

1½ t. vanilla

2 to 4 T. hot water

Melt butter. Remove from heat and mix in sugar and vanilla. Add hot water one tablespoon at a time until smooth and consistency of thick syrup. Spoon onto the top of cake, allowing glaze to drip down cake's sides.