Step 1
Preheat oven to 350°F (177°C). Line two muffin tins with paper or silicone liners and set aside.
Step 2
In a bowl, whisk together cake flour, baking powder, baking soda, and salt until thoroughly blended. Set aside.
Step 3
In the bowl of a stand mixer using the paddle attachment, cream butter and the Redpath® Golden Yellow Sugar until creamy, light, and fluffy; 3 minutes.
Step 4
Beat the eggs into the sugar mixture, one at a time, scraping down the bowl after each addition. Beat in the vanilla.
Step 5
Alternate mixing in the dry ingredients and the buttermilk. Add in ⅓ of the dry ingredients, mixing until just combined. Add in ½ of the buttermilk, mixing until just blended. Repeat process with remaining ingredients; do not overmix.
Step 6
With a trigger-style ice cream scoop or ladle, fill cupcake liners ¾ full with batter. Bake in the preheated oven for 20 to 25 minutes, or until the tops spring back when lightly touched and an inserted skewer comes out clean. Let cool in the pan for about five minutes before transferring to a wire cooling rack to cool completely before icing.
Step 1
Prepare the Quick Buttercream. Add 3 drops of yellow gel food colouring to the buttercream. Mix until the gel is completely incorporated into the buttercream, if needed add more colouring until the desired colour is reached.
Step 2
Fill a piping bag fitted with a large round/plain tip with the yellow buttercream. Pipe a large mound of icing in the centre of each cupcake; this is the body of the chick. Pipe a smaller mound on top; this is the head of the chick. Repeat with each cupcake until all have a body and head.
Step 3
With the leftover yellow buttercream, add and mix in a drop of red or orange gel food colouring to create the buttercream for the beak and feet. Fill a piping bag fitted with a small round/plain tip with the orange buttercream. Pipe a tiny triangle for the beak and 3 lines shaped into a V for each foot. Repeat until all cupcakes have beaks and feet. Carefully place two black or blue sprinkles/nonpareils above each beak for the eyes.
Serve immediately or store covered at room temperature for up to four days.
*If buttermilk is unavailable, substitute by adding 1 tablespoon of white vinegar to a measuring cup and fill with milk until the liquids measure 1 cup (250 ml). Whisk or stir to combine and let stand 5 minutes, or until thickened. Proceed with the recipe, as usual, using the necessary amount of buttermilk required. Alternatively, use a 1:1 ratio of kefir (plain).
*If cake flour is unavailable, substitute 1 cup (125 grams) all-purpose flour and remove 2 tablespoons (16 grams) of flour and replace with 2 tablespoons (16 grams) cornstarch. Whisk together. Prepare and use the required amount specified in the recipe.
*Ensure all ingredients are at room temperature before proceeding with the recipe.
*If black or blue ball sprinkles/nonpareils are unavailable for the eyes, colour a small amount of the buttercream black or blue. Place into a piping bag fitted with a small piping tip and pipe two dots for the chick’s eyes.
*Redpath® Dark Brown Sugar can be substituted for the Redpath® Golden Yellow Sugar; however, the resulting cake will be darker in colour and have a stronger flavour undertone of caramel.
