Easter Chick Cupcakes

Directions

1. Preheat the oven to 350 degrees Fahrenheit.

2. In a mixing bowl, sift the flour, cake flour, baking soda and powder, salt, and sugar together.

3. Then add the vegetable oil, softened butter, vanilla extract, lemon extract, eggs and buttermilk all at once.

4. Use a whisk to mix everything together, slowly at first, and then rapidly for the last 20 seconds until no clumps are left.

5. Add the lemon pudding packer and lemon zest. Fold into the lemon batter.

6. Prepare a cupcake pan with cupcake liners.

7. Pour the cake into the liners about ¾ way full.

8. Bake in the oven for 28 minutes or until a toothpick inserted comes out clean.

9. Once the cupcakes are finished baking, let cool for at least 20 minutes.

10. Make the glaze in a smaller separate bowl.

11. Dye the vanilla frosting green by placing it in a bowl and mixing until combined.

12. Transfer into the Kootek Piping Bag fitted with the K16 Metal Tip.

13. Once the cupcakes have cooled, pipe the green frosting to look like grass by pressing the tip on the cupcake and pulling up sharply to create sharp grasslike blades. Continue piping like this across the whole top of the cupcake.

14. Finish the top of each cupcake with a bunny peep and chocolate cadbury eggs.

15. Serve and enjoy!