Bird Nest Cupcakes
Festive Easter Bird Chocolate Cupcakes everyone can enjoy! With the combination of chocolate and coconut and cute little birds on top, these sweets will go quick! You may need to make a few batches!
Ingredients
- 12 frosted cupcakes
- 1 ½ cups toasted coconut
- ½ cup icing tinted blue, yellow, and black
Instructions
- Sprinkle toasted coconut over the frosting or flip the cupcake upside down and press gently down into the bowl of toasted coconut. Gently tamp down the coconut to make the nest.
- Use your finger or a small spoon to depress the center of the coconut, making a small hole to fill with the baby birds. With a round piping tip, pipe three small mounds of blue icing to resemble the bird bodies.
- Use a lightly moistened finger to press out the tip of the icing mound to form a smooth surface for the birds' faces.
- Pipe a small beak (two dots of yellow icing right next to each other) and two black eyes to finish the faces on each baby bird.
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Notes
Begin with cupcakes that are frosted with a flat top - you don't want a huge swirl of frosting here as too much "nest" will make it hard to see the birds in the center.
Be sure to allow the cupcakes to fully cool before frosting. If they are slightly warm, the frosting will melt off.
A flat top on the cupcakes is helpful to hold the coconut and decorations, otherwise they may slip off.
Toast coconut in a single layer on a cookie sheet in a 350°F oven - it will toast in just a few minutes so keep an eye on it. Coconut can also be toasted in a dry skillet.
Nutrition
Calories: 249kcal | Carbohydrates: 36g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 187mg | Potassium: 82mg | Fiber: 1g | Sugar: 26g | Vitamin A: 22IU | Vitamin C: 0.2mg | Calcium: 58mg | Iron: 1mg
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