As I’ve mentioned before, Easter desserts are perfect for those 40 days of fasting from sweets during Lent! So far this year, I’ve shared:
Now try these Coconut Bird’s Nest Cupcakes! Here’s a cupcake recipe that will knock the socks off your guests! They are so easy to make, and they will satisfy every sweet tooth out there! YUM!
Coconut Bird’s Nest Cupcakes
Ingredients
- 1 box Chocolate Cake Mix
- 3 eggs
- 1/2 cup Vegetable Oil
- 1 1/4 cup Water
- 1/2 cup softened Butter
- 2 cup Powdered Sugar
- 1 tsp Vanilla
- 1 tsp Milk
- 2 cup Shredded Coconut
- 2 cup White Melting Chips
- 72 Blue Easter Egg Candies (like Cadbury Mini Eggs)
CAKE:
ICING:
NEST:
Preparations
- Make cupcakes according to box directions.
- Allow to cool.
- Toast coconut on cookie sheet in 275 oven for 15 minutes.
- Melt chocolate in microwave in a microwave safe bowl by heating for 30 seconds then stirring (repeating until chocolate is melted and smooth).
- Mix coconut and chocolate until well blended.
- Spoon coconut mixture onto parchment or wax paper in heaping tablespoon sized portions (these need to sit on top of cupcakes).
- Let them sit for a few minutes, then using a teaspoon make an indentation in the middle.
- Place 3 candy eggs in the middle of each nest before chocolate hardens.
- Transfer nests to refrigerator for 10 minutes to set completely.
- Cream butter, vanilla and powdered sugar in mixing bowl.
- Slowly add milk until desired consistency icing is reached.
- Ice the tops of cupcakes and place a nest on the top of each.
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