Easter Coconut Nest Cupcakes

 

Having had a week or so between baking meant that there was lots of anticipation for these cupcakes. I wanted to start my Easter baking and these didn't disappoint! They are lovely and light, with a simple vanilla cake and buttercream. The toasted coconut complements the flavours well, and the speckled eggs are so cute they're lucky that they lasted all the way to their nests.

 

 

 

 

 

 

 

Coconut nest cupcakes (adapted from here)

2 1/4 cups plain flour

1 1/8 tsp baking powder

3/4 tsp salt

1/3 tsp bicarbonate of soda

290g butter, softened

2 1/8 cups sugar

3 eggs

1 1/4 cups milk

1 1/2 tsp vanilla

4 cups icing sugar

1 1/2 cups shredded coconut, toasted

Candy coated chocolate eggs

1. Preheat oven to 175 degrees Celsius. Line 24 cupcake holes with cases.
2. Combine flour, baking powder, salt and bicarbonate of soda in a bowl.
3. Using an electric mixer, beat 175g of butter with the sugar until creamy. Add the eggs one at a time and beat until combined. While mixing on a low speed, add half of the flour mixture, then 1 cup of milk, the remaining flour mixture and finally 1 tsp vanilla.
4. Pour the batter into the cupcake cases until about 3/4 full. Bake for 12 minutes or until an inserted skewer comes out clean. Cool completely on wire racks.
5. To make the buttercream icing, beat the butter using an electric mixer. While mixing on a low speed, add 3 cups of icing mixture, the remaining milk and vanilla, and the remaining icing sugar.
6. To decorate, use a palette knife to swirl the icing onto the cupcake. Lodge an egg on the top (it will set into the icing) and then sprinkle the edges with coconut.