Chicken Cupcakes

Ingredients:

Cupcakes

• 1 and 1/3 cups premium flour
• 1 teaspoon baking powder
• 0.5 tsp salt
• 110 g butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 0.5 cups whole milk

Glaze and decoration

• 165 g butter, room temperature
• 3 cups powdered sugar
• 2 tsp vanilla extract
• A pinch of salt
• 2 tbsp. whole milk
• 6 peanut-shaped marshmallows Circus peanut
• Yellow decorative sugar, for sprinkling
• 24 medium candy eyes
• 12 yellow round candies, cut in half

Preparation:

1. Preheat oven to 350°F. Line a 12-cupcake pan with paper liners.
2. Bake cupcakesIn a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter with a mixer on medium-high speed until smooth, about 1 minute. Add the sugar and beat until creamy, about 4 minutes. Beat in the eggs one at a time, then the vanilla. Reduce the mixer speed to low and beat in the flour mixture in three additions, alternating with the milk. Knead the dough.
3. Divide the batter evenly among the prepared cupcake pans. Bake until the cupcakes spring back when lightly pressed, 20-25 minutes. Transfer to a wire rack and cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
4. Prepare the glazeIn a bowl, beat the butter, powdered sugar, and salt with a mixer on medium speed. Increase the speed to medium-high, add the vanilla, and beat until fluffy, about 3 minutes. Stir in the milk and beat until fluffy, about 1 minute.
5. Decorate cupcakesUsing kitchen scissors, slice the marshmallow peanuts lengthwise into thin slices, then trim to create 12 beaks and 24 feet. Frost the cupcakes, then dip the tops in decorative yellow sugar to adhere to the surface. Decorate the tops with candy eyes, beaks, and feet. Make wings from half round yellow candies.