I know, I know.

The other day I promised to share my Easter cupcake recipe with you, and I still haven’t.

I even posted a picture of them here to tease you guys.

I’m so MEAN.

Let’s change that – here they are!  Around [Western] Easter-time, I saw a bunch of pictures for these cupcakes floating around Pinterest.  Then I saw that my friend Jen made them and posted in her blog.  So clearly I decided I wanted to make them too.

Here’s how I did it!!

Broken down into three steps…

Coconut Nest Cupcakes

Step 1 – The cake!!

Homemade Vanilla Cupcakes

Recipe inspired by EatingWell

Ingredients
(Makes 12 cupcakes)

• 1 cup whole-wheat pastry flour — better choice than white flour
• 1 cup cake flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/4 cup canola oil
• 1/2 cup unsweetened applesauce — less fat than butter
  
• 1 large egg
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 vanilla bean OR 1 tablespoon vanilla extract
• 1 12-ounce can low-fat evaporated milk, divided

Directions

1. Preheat oven to 350°F.
2. Line muffin cups with paper liners.
3. Whisk whole-wheat flour, cake flour, baking soda and 1/2 teaspoon salt in a medium bowl.
4. Beat granulated sugar and oil in a large mixing bowl with an electric mixer on medium speed until combined.
5. Add the paste from the vanilla bean (or the 1 tablespoon vanilla extract if you don’t have a bean) into the sugar mixture, followed by applesauce, egg, egg yolk, and the teaspoon vanilla extract.
6. Beat until well combined.  With the mixer on low, alternately mix in the dry ingredients and 1/2 cup evaporated milk, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined.
7. Divide the batter among the prepared cups.
8. Bake the cupcakes until a toothpick inserted into the center comes out clean, 20 to 22 minutes.
9. Transfer to a wire rack and let cool completely.

Step 2 – The frosting!!

Fitness & Feta warning:  NOT healthy.  Like, at all.

Homemade Almond Buttercream Frosting

Recipe inspired by Taste of Home

Ingredients
(For 12 cupcakes, about 3 cups)

• 1/4 cup butter, softened
• 2-1/4 cups confectioners’ sugar
• 3/4 teaspoon almond extract
• 3 tablespoons 2% milk

Directions

1. In a large bowl, cream butter until light and fluffy.
2. Beat in the confectioners’ sugar, almond extract, and enough milk to achieve desired consistency.

I not only was excited to make my own frosting, but I was also super excited to use the frosting kit Tim got me for Valentine’s Day.  I can’t believe I still hadn’t used it yet!

First creation with the frosting gun?  I would say it was a success!

Step 3 – Transform into little bird’s nests!

After the cupcakes were made, the frosting made, and cupcakes frosted — I toasted some coconut (about 15 minutes on a baking sheet at 300 degrees in the oven) and sprinkled on top of the cupcakes to make a “nest.”

Top each cupcake off with three candy eggs of your choice — and you have a bird’s nest!

Like I said the other day, I wish Yiayia could have seen these!  She loved birds and would definitely have loved the Coconut Nest Cupcakes.

Ever baked cupcakes that had a “theme” to them?  Do share!

It’s Friday!  Do a happy dance for the weekend!!