Cupcakes

1. Preheat and Prep: Preheat oven to 350° and line 2 standard 12-cup muffin tins with liners.
2. Combine Dry Ingredients: In a medium bowl, whisk flour, cornstarch, baking powder, and salt.
3. Cream and mix
4. Bake

Buttercream & Assembly

1. Make Frosting: In a large bowl, using handheld mixer on medium-high speed, beat powdered sugar and butter until smooth. Add cream and vanilla and beat until incorporated.
2. Coat with Sugar: Pour sanding sugar into a shallow dish. Frost tops of cooled cupcakes with buttercream and smooth to a flat top. Dip into sanding sugar to coat top.
3. Add Eyes: Place 2 chocolate chips into cupcakes, flat side up, to create eyes.
4. Pipe Details: Transfer a little buttercream to a piping bag fitted with a small round tip. Pipe a small white dot onto each chocolate chip. Add about half of remaining buttercream to another piping bag fitted with a small leaf tip. Pipe a zigzag line on each side of cupcakes to create wings. Sprinkle with more sanding sugar. Add orange food coloring to remaining buttercream and stir until desired color is reached. Transfer to another piping bag fitted with a small round tip. Pipe a small upside-down triangle under chocolate chips to create a beak. Pipe short lines to create feet at bottom of cupcake.