EASTER BIRD NEST CUPCAKES
These cute Easter cupcakes are decorated with chocolate buttercream and chocolate sprinkles to make a nest, with each nest holding three chocolate eggs in the centre. Kids will love to help make these Easter cupcakes!
Provided by mumofsix
Categories Holiday Cakes
Time 1h5m
Yield 18
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease 18 muffin cups or line with paper liners.
- Combine 1 cup plus 2 tablespoons flour, 1/2 cup butter, sugar, eggs, and 2 tablespoons cocoa powder in a bowl. Beat with an electric blender until batter is evenly blended.
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 10 to 12 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
- While the cupcakes are cooling, make the buttercream. Beat 3/4 cup butter in a bowl with an electric blender until light and fluffy. Add 1 1/2 cups cocoa powder and confectioners' sugar alternately with 1/2 cup plus 2 tablespoons milk. Add vanilla extract. Beat frosting until it has a spreading consistency, adding more confectioners' sugar or milk as needed.
- Transfer chocolate buttercream to a piping bag with a star tip and pipe a round nest onto each cupcake. Sprinkle nest with chocolate sprinkles and place 3 mini chocolate eggs into each nest.
Nutrition Facts : Calories 346.2 calories, Carbohydrate 52.3 g, Cholesterol 55.4 mg, Fat 15.8 g, Fiber 2.8 g, Protein 3.6 g, SaturatedFat 9.5 g, Sodium 116.4 mg, Sugar 38.1 g
BIRD'S NEST CUPCAKES
Betty Crocker® FUN da-Middles™ chocolate cupcake mix and frosting come together in these decorative cupcakes - a wonderful dessert treat for your family.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 12 regular-size muffin cups.
- Make cupcake mix as directed on box, using water, oil and eggs. Fill muffin cups one-third full with batter, using about 2 tablespoons in each. Squeeze filling pouch 20 times; cut off corner of pouch at cut line. Divide filling equally among cupcakes, making sure filling does not touch sides of muffin cups. Evenly distribute remaining batter among cupcakes, making sure filling is completely covered.
- Bake 24 to 29 minutes or until surface of cupcakes appears dry. Cool 20 minutes; remove cupcakes from pan to cooling rack.Cool completely, about 30 minutes.
- Place coconut in resealable food-storage plastic bag; add food color. Seal bag and shake to mix; set aside. In medium microwavable bowl, microwave dulce de leche on High 10 seconds; stir. Stir in frosting with spatula until swirled. Frost cupcakes. Sprinkle with green coconut. Top with malted milk balls.
Nutrition Facts : Calories 536, Carbohydrate 71 g, Fat 5, Fiber 1 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 388 mg
NESTING BABY-BLUEBIRD CUPCAKES
A trio of newborn birds snuggles in a cozy nest of toasted, shredded coconut on top of these picture-perfect cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 1 dozen
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet; bake until light brown, 8 to 10 minutes, rotating pan once. Set aside to cool.
- Lightly frost cupcakes with 1 cup chocolate buttercream; set aside. Tint 2 tablespoons reserved buttercream pale yellow; place in a pastry bag fitted with a #349 Ateco leaf tip; set aside. Tint remaining buttercream light blue; place in a pastry bag fitted with a #11 Ateco plain round tip, and pipe three bluebird heads, 3/4 inch in diameter, onto each cupcake. Using leaf tip, pipe yellow beaks. With a toothpick, add melted-chocolate eyes. Form each nest with 2 tablespoons toasted coconut.
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EASTER CUPCAKES {BIRD'S NEST DECORATED} - CHELSEA'S …
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5/5 (4)Total Time 38 minsCategory DessertCalories 165 per serving
- Place 2 cups of coconut flakes in a large skillet. Cook over medium heat, stirring constantly, until the flakes are mostly golden brown. Remove and allow to cool.
- Using a hand mixer, cream together the room temperature butter and cream cheese on medium-high speed until completely smooth. Mix in vanilla extract, sea salt and cinnamon. With mixer running on low speed, slowly add powdered sugar and beat until well blended and smooth. Chill the frosting while the cupcakes finish cooling.
EASTER BIRD'S NEST CUPCAKES RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (4)Category DessertServings 12Total Time 1 hr 30 mins
- Heat oven to 350°F. Place paper baking cups in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes using water, oil and eggs; cool completely. Freeze 12 of the cupcakes for a later use.
- With 1/2 cup of the frosting, frost remaining 12 cupcakes. Place 3 candy-coated chocolate pieces on center of each to resemble eggs.
- In small resealable food-storage plastic bag, place remaining 1/2 cup frosting; seal bag. Cut small hole in one bottom corner of bag; pipe frosting around chocolate pieces to create ridge on each cupcake.
- Carefully spoon chocolate decors onto frosting ridge and around chocolate pieces to resemble nest.
EASTER BIRDS' NEST COCONUT CUPCAKES RECIPE | SOUTHERN …
From southernliving.com
5/5 (1)Category Easter RecipesServings 24Total Time 1 hr 30 mins
- Prepare the cupcakes: Preheat oven to 350°F. Beat butter with a heavy-duty stand mixer on medium speed until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
- Stir together cake flour, baking powder, and salt in a medium bowl. Add flour mixture to butter mixture alternately with coconut milk, beginning and ending with flour mixture, beating at low speed just until blended after each addition. Beat in vanilla and coconut extracts.
- Spoon batter into 2 (12-cup) muffin pans lined with paper baking cups, filling each about three-fourths full. Bake in preheated oven until a wooden pick inserted in center comes out clean, 15 to 18 minutes. Cool in pans on wire racks 5 minutes. Remove cupcakes from muffin pans to wire racks, and cool completely, about 30 minutes.
- Prepare the frosting: Beat together cream cheese, butter, coconut milk, vanilla, coconut extract, and salt with a heavy-duty stand mixer on medium speed until creamy and smooth. Gradually add powdered sugar on low speed until well blended. Increase speed to medium-high, and beat until light and fluffy. Evenly frost cupcakes.
EASTER BIRD’S NEST CUPCAKES - GO GO GO GOURMET
From gogogogourmet.com
Reviews 4Total Time 40 minsServings 24
- Prepare buttercream as described above. Split into two equal portions and dye one half green and the other dark brown.
- Fit two piping bags with frosting tips- one a grass tip and the other an open star. Spoon the green frosting into the bag with the grass tip, and the dark brown into the bag with the star.
- Pipe on the design using the technique in the video above- short squeezes of the icing bag to create the grass on top of the cupcakes, then pipe on the next. Fill with 2-3 pieces of candy per cupcake.
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