Ducky Cupcakes are guaranteed to be a showstopper on your Easter dessert table.
I always keep my eye out for darling cupcake designs. Here’s one from the new “Cupcakes, 150 Sweet Recipes,” a Better Homes & Gardens magazine-style cookbook available at supermarket checkouts for $9.99.
Covered in yellow coconut to simulate fuzzy feathers, Ducky Cupcakes are guaranteed to be a showstopper on your Easter dessert table.
12 (2-1/2 inch) yellow cupcakes in paper bake cups
2 cups white frosting
Yellow food coloring
1 1/4 cups shredded coconut
18 rich round crackers
12 large marshmallows
24 mini chocolate chips
12 orange M&Ms
Tint frosting with yellow food coloring until bright yellow. Frost cupcakes with frosting. In a pie plate, toss coconut with yellow food coloring until bright yellow.
Cut each cracker in half. Cover the cracker pieces and marshmallows with yellow frosting, then roll them in coconut to coat. Place on a waxed-paper lined baking sheet. Place in freezer for several minutes or until frosting is set.
Sprinkle cupcakes with coconut. For each duck, attach a coated marshmallow to the top of the cupcake with a dab of frosting. Place two mini chocolate chips for eyes. Press M&M into frosting for beak. Press one cracker half into frosting at back for tail, insert two halves on each side for wings. Sprinkle remaining yellow coconut over ducks.
— “Cupcakes, 150 Sweet Recipes,” by Better Homes & Gardens.