• Preparation Time 15 minutes
  • Baking Time 25 minutes (minis 15 minutes)
  • Makes 4 baby birds (4 large cupcakes and 4 mini cupcakes)
  • Freezing Excellent, Undecorated


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  • Cupcakes
  • ¼ cup butter, softened
  • 2/3 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • ¾ cup Robin Hood® Original All Purpose Flour
  • ½ tsp baking powder
  • Pinch salt
  • 1/3 cup milk
  • Vanilla Icing
  • ¼ cup butter, softened
  • 3 cups icing sugar
  • ¼ cup milk
  • ½ tsp vanilla extract
  • Decorative Toppings
  • 4 pretzel sticks to attach the head and body
  • 16 tbsp tinted coconut for the feathers
  • 8 jellybeans for the feet
  • 4 cookies (cut in half) for the wings
  • Piping gel for the eyes (optional)
  • 4 candy corn for the beaks

Serving Size: 4 baby birds (4 large cupcakes and 4 mini cupcakes)


Serving Size: 4 baby birds (4 large cupcakes and 4 mini cupcakes)

  • Preheat oven to 350°F (180°C). Line cupcake pan with paper liners for 4 large and 4 mini cupcakes.
  • Cupcakes: Beat butter and sugar in large mixing bowl until light. Add egg and vanilla. Beat well.
  • Combine flour, baking powder and salt in a separate medium mixing bowl. Stir with a fork. Add half the flour mixture to the wet ingredients. Add milk and then the remaining dry ingredients.
  • Place batter into large cupcake papers using an ice cream scoop. Place a heaping tablespoon (15mL) of batter into each mini paper cup.
  • Bake 15 minutes for minis, in preheated oven, and 20 to 25 minutes for large or until a toothpick inserted into center of cupcake comes out clean. Cool in pan 10 minutes before removing. Cool cupcakes on wire rack before decorating.
  • Icing: Place butter, 1 ½ cups (375mL) icing sugar, milk and vanilla in a bowl. Mix with hand held mixer.
  • Beat for 5 minutes. Add remaining icing sugar ½ cup (125mL) at a time, beating for ½ minute each addition.
  • Decorating Ideas: Remove paper liners from cupcakes. Place mini cupcake on top and to the side of a large cupcake for a head, and secure with two pretzel sticks. Complete one bird at a time. Spread about 3 tbsp (45mL) of icing to thinly cover each bird. Over a large bowl, hold bird in one hand and press coconut onto cupcakes to look like feathers. For the beak, use candy corn. Make a slit in each side of the bird and insert half a round cookie for bird wings. Attach jellybeans for feet. Put on two dots for eyes with piping gel. Allow to dry.


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