Bald Eagle Cupcakes
These Bald Eagle Cupcakes are adorable, easy to make, and perfect for Fourth of July or an Eagle Scout ceremony. Using a simple boxed cake mix and a handful of decorating ingredients, you can transform ordinary chocolate cupcakes into festive bald eagles.
Servings: 12 cupcakes
Calories: 238kcal
Ingredients
- 1 Box Chocolate Cake Mix
- Ingredients on cake mix box, eggs, water, oil
- 1 Container of Chocolate Frosting
- 12 Large Marshmallows
- ½ Cup Honey
- 1 Bag of Coconut Flakes
- 24 Candy Eyes
- 12 Cashews
Instructions
- Prepare and bake cupcakes according to the directions on the box. Allow them to cool completely. Frost each cupcake generously with chocolate frosting.
- Place shredded coconut in a small bowl. Lightly coat the marshmallow with honey, then roll it in the coconut flakes until completely covered.
- Attach two candy eyes to the marshmallow using a small amount of honey. Insert a cashew between the eyes to create the eagle’s beak.
- Place the decorated marshmallow on top of the frosted cupcake. Serve immediately or refrigerate until ready to enjoy.
Notes
Helpful Recipe Tips
- Allow cupcakes to cool completely before frosting to prevent melting.
- Use a toothpick to hold the marshmallow as you coat it in coconut and decorate the face.
- If you don't want to use honey you can dip the marshmallow in melted white candy melts before coating it coconut.
How to Store Bald Eagle Cupcakes
Place cupcakes in an airtight container and store in the refrigerator for up to 3 days.Nutrition
Calories: 238kcal | Carbohydrates: 46g | Protein: 3g | Fat: 7g | Potassium: 137mg | Fiber: 1g
