Monday, March 24, 2008

Hey There Chickadee!

Spring has definitely sprung here in the Land of Enchantment (New Mexico)! My tree is full of light pink flowers, the birds are chirping, and the sunshine is actually warm. I can't tell you how much a relief it is to start having warm weather. I was actually able to drive in my car yesterday with the windows down, music blaring and my arm hanging out the window. And boy oh boy there's nothing like having the warm radiance from above gently heat your skin.

So to celebrate the spring season, as well as Easter Sunday, I made some little chick cupcakes. I was actually browsing around Martha Stewart's website and came across the recipe for these little cuties. The second I saw them I just got the biggest smile and knew that I couldn't turn down the opportunity to spread the smiles, which I was overwhelmed with when I took them over to my parents house. My mom about died when she got the first glimpse at them.

I almost felt a little guilty biting into the head of these little baby chicks, but the second my taste buds registered the toasted coconut, the feeling of regret quickly passed. My yellow cake was so moist and was complimented well by the vanilla buttercream, and the crispness of the coconut. I couldn't find black licorice ropes (nor do I care for black licorice) so I used some left over brownies and rolled little pieces of them into balls for the eyes.

Hope Spring is on the way for you and that the little chicks remind you that warmer days are on their way :)


Karen said...

So cute! I love toasted coconut.

Cheryl said...

Oh these are so adorable. I love how you improvised with the brownies for the eyes.

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Rosie said...

Oh these are SO cute! Sorry I missed wishing you a Happy Easter due to illness.

Rosie x

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