Easter Egg Nest Cupcakes
Calories: 17
Adjust Servings Here: 12 cupcakes
Description
Easter isn't complete without Easter eggs. Right? This year, surprise your family and friends with these birds nest cupcakes topped with candy eggs. I am using coconut cupcakes as a base, but you can also use carrot cupcakes instead.
Ingredients
Coconut Cupcakes
- 155 g (1¼ cups) All-purpose flour
- 1 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 2 large Eggs
- 175 g (¾ cups) Sugar
- 60 ml (¼ cups) Cooking oil
- 85 g (1 cups) Fresh coconut shredded or finely ground,
- 60 g (¼ cups) Sour cream
- 1 tsp Vanilla extract
Buttercream frosting
- 226 g (1 cup) Unsalted butter unsalted, room temperature
- 375 g (3 cups) Powdered sugar
- 2 tbsp Whipping cream
- 1 tsp Vanilla extract
Plus
- 100 g (1 cups) Cocoa powder
- 2 - 4 drops Ivory food color
- 500 g (1 lb) Candy Easter eggs
Instructions
- Oven/ Pan - Preheat the oven to 324°F/ 165°C/ Gas Mark 3. Line a muffin pan with cupcake liners.
- Dry ingredients - In a medium bowl, sift together the flour, baking powder, baking soda, and salt - set aside.155 g All-purpose flour, 1 tsp Baking powder, ½ tsp Baking soda, ½ tsp Salt
- Wet ingredients - In the bowl of a stand mixer with the whisk attachment, whip the eggs for a minute. Then, gradually add the sugar and continue to whip until light and fluffy. Next, gradually add the oil followed by the vanilla extract. Pro tip - Adding the sugar gradually will whip more volume in the eggs and adding the oil gradually will prevent the eggs from separating.2 large Eggs, 175 g Sugar, 60 ml Cooking oil , 1 tsp Vanilla extract
- Combine - Next, add the flour and sour cream in three batches. Finally, add the coconut and combine well but do not overmix.85 g Fresh coconut , 60 g Sour cream
- Bake - Divide the batter between the cupcake liners. Then, transfer to the oven and bake for 20 to 22 minutes or until a toothpick inserted in the center comes out clean.
- Cool - Take the cupcakes out of the oven and transfer them to a wire rack to cool completely before frosting.
- Buttercream frosting - In the bowl of a stand mixer with the paddle attachment, cream the butter until smooth. Then, add the powdered sugar, one cup at a time. Once all the sugar is in, add the liquid and vanilla extract. Continue to whip until light and fluffy. Pro tip - Avoid adding too much liquid otherwise the piping will be too soft.226 g Unsalted butter, 375 g Powdered sugar, 2 tbsp Whipping cream, 1 tsp Vanilla extract
- Frost - You can transfer the piping to a piping bag and frost on the cupcakes. Or, you can divide it into three piping bags, as I did in the video. 1 & 2 Chocolate frosting - To two parts add the cocoa powder and combine until smooth. Divide the frosting into two and transfer to two piping bags, one with a star piping tip and the other with a grass piping tip 3. Ivory - In the third one, add ivory food color with the number 3 round piping tip.100 g Cocoa powder, 2 - 4 drops Ivory food color
- Top - Chill the cupcakes for 30 minutes then top with candy Easter eggs.500 g Candy Easter eggs
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov_kitchen on instagram or #hashtag it #veenaazmanovkitchen