Coconut Nest Cupcakes
This weekend was spent eating way too much food (as most holidays are spent); of course I had to round everything off with some Easter themed treats! I’d planned to make these for a family dinner and everyone loved them. They were the right amount of squishy, gooey cupcake goodness.
I couldn’t resist picking up this cute bunny plate to serve the cupcakes. I saw it and said to my boyfriend “I’m buying these.. I don’t care what you say, I’M BUYING! IT!“. I guess I was very serious! Kinda Cheesy? yes. Adorable? very.
The cupcake batter
Dry: 2½ cups unbleached flour, 2 cups sugar, 2 teaspoons baking soda, ½ teaspoon salt
Wet: ⅔ cup canola oil, 2 cups water, 2 teaspoons vinegar, 1 teaspoon vanilla extract
This recipe will make around 20 medium size cupcakes. In a bowl, combine all wet ingredients, in another bowl combine all the dry ingredients. Slowly mix the dry ingredients into the wet until just combined, it will be a wet batter with no visible lumps.
I used pretty blue and green cupcake liners but if you can also just grease the muffin pan with cooking spray. Fill cupcake pan 2/3 full. Bake at 350 F for 20-22 minutes, until a tooth pick inserted comes out clean. Then you’ll have these cuties:
These would be perfectly delicious on their own! But since it was Easter I decided to decorate. Wait until they’re completely cool before you frost them. In the meantime you can make the cream cheese frosting and toast some coconut for the nest part of the cupcake.
Cream Cheese Icing
250g package of cream cheese
half a stick of butter
1 cup icing sugar
½ tsp vanilla
Cream together the butter and cream cheese until smooth. Add the vanilla and mix well with an electric mixer (or just a fork and some muscle in my case), add the icing sugar in batches. You can let the icing sit covered in the fridge for up to 1 day. Put aside until your cupcakes are cool. Toast some coconut in the oven until slightly golden brown. Have fun decorating! Top with some chocolate mini eggs.