Easter Chick Cupcakes

1 container (16 ounces) vanilla frosting

Assorted food coloring & egg dye

2 cups flaked coconut

12 unfrosted cupcakes

12 plain donut holes

1. Tint frosting yellow, using 18 drops yellow food color. Place coconut in resealable plastic bag. Add 12 drops yellow food color to coconut in bag; shake until coconut is evenly tinted.

 

2. Spread top of each cupcake with tinted frosting. Press opposite sides of each cupcake into tinted coconut. Spread donut holes with remaining frosting. Press a donut hole into top of each cupcake to form the chick’s head.

 

3. Press coconut on top of the head for feathers. Insert a candy corn or jelly bean half into the face for the beak. Use the chocolate chips for the eyes.

12 pieces candy corn or 6 orange jelly beans, halved lengthwise

Miniature semi-sweet chocolate chips