These toasted coconut nest cupcakes are the perfect quick and easy treat for your Spring or Easter celebration.
Author: Nina Hendrick
Classic Vanilla Cake Ingredients
1/2cuproom temp or softened butter
2eggs room temp
3/4cupof milk or creamer
Basic Buttercream Ingredients
1/2cup1 stick unsalted butter, softened/room temperature
1lbhalf a bag of confectioners sugar, sifted
1tspof pure vanilla extract
1tspLight CreamToasted Coconut Nest Ingredients
2cupsflake sweetened coconut
egg candiesI used these
Classic Vanilla Cake Instructions
Preheat oven to 350 degrees. Line cupcake pan with cupcake liners.
Cream together butter and sugar in stand mixer. Add eggs one at a time until combined. Mix in vanilla.
Mix dry ingredients in separate bowl. Add to wet batter in thirds alternating with milk/cream. You may find that you don't need all of the milk/cream, or you may find you need to add more. You want a loose consistency.
Scoop batter into cupcake liners until they are 3/4 full. Bake for 22 minutes.
Basic Buttercream Instructions
Beat butter and confectioner's sugar in the bowl of your stand mixer until fluffy.
Add vanilla and light cream, if needed.
The consistency of your buttercream should be similar to peanut butter. Add additional sugar or cream to achieve the desired result.
Pipe buttercream around just the perimeter of the cupcakes. Toasted Coconut Nest Instructions
Add your coconut to a small skillet, and turn your heat to medium-low.
The oil from the flakes is sufficient for browning. Stir constantly until lightly toasted.
Remove from heat and allow to cool.
Press the cooled coconut into the frosting to create the "nests".
Add 2-3 egg candies.
You can also add a filling like raspberry jam to the center of the cupcakes once they are cooled, but before frosting.