Mini Bird Nest Cupcakes

Mini Bird Nest Cupcakes

Place tiny egg candies in these bird's nest cupcakes for an adorable, Easter-bunny approved treat!

YIELDS

70 to 75 mini cupcakes

INGREDIENTS

Mini Cupcakes

  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups C&H® Granulated Sugar
  • 4 large eggs, separated
  • 2 teaspoons vanilla extract
  • 1 cup whole milk

Toasted Coconut

  • 1 (8-oz.) package coconut, shredded

Buttercream Frosting

  • 3 3/4 cups (1 lb.) box C&H® Confectioners Sugar
  • 1/2 cup (1 stick) butter, softened
  • 3 to 4 tablespoons milk
  • 1 teaspoon vanilla extract

Decorations

  • 2 (9 oz.) packages jellybean egg candies

INSTRUCTIONS

Mini Cupcakes

Preheat oven to 350°F. Line mini cupcake pans with paper liners.

Combine flour, baking powder, and salt in mixing bowl. Cream butter and sugar in large mixing bowl, with electric mixer on medium speed, until fluffy. Add egg yolks and beat well. Beat in vanilla. Gradually add flour mixture, alternating with milk, on low speed until blended; set aside.

In separate bowl with clean beaters, beat egg whites until stiff peaks form. Gently fold egg whites into batter with rubber spatula. 

Fill cupcake cups 2/3 full, and bake 12 to 14 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting.
 

Decorating Cupcakes

Toasted Coconut

Place coconut in a skillet. Heat the coconut on medium heat; stirring constantly. Coconut will turn a light toasted brown. Remove from heat and continue stirring until cool. Set aside.

Buttercream Frosting

In a large bowl, with electric mixer at low speed, combine sugar, butter, milk and vanilla. Beat at medium speed 1 to 2 minutes until creamy. If desired, add more milk until frosting is spreading consistency.

Using a piping bag and number 3 tip, pipe the frosting onto the cupcake edge in two rows. Put a dot of frosting in the center of the cupcake top. Gently roll the frosted cupcake top in toasted coconut. Place 1 or 2 jellybean eggs in the center of each.

Store cupcakes in a cool, dry place out of direct sunlight, or store in the refrigerator. Remove from refrigerator 30 to 40 minutes before serving.

Serving Suggestion: For an egg-stra special touch, serve cupcakes in a decorative or craft egg carton found online or in craft stores. Avoid serving cupcakes in egg cartons previously containing eggs as a precaution against bacteria.

 

Recipe Courtesy of Krystina Castella; http://crazyaboutcupcakes.com; Los Angeles, CA