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
(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
- Preheat oven to 350°F.
- Line muffin cups with paper liners.
- Whisk whole-wheat flour, cake flour, baking soda and 1/2 teaspoon salt in a medium bowl.
- Beat granulated sugar and oil in a large mixing bowl with an electric mixer on medium speed until combined.
- 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.
- 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.
- Divide the batter among the prepared cups.
- Bake the cupcakes until a toothpick inserted into the center comes out clean, 20 to 22 minutes.
- 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
(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
- In a large bowl, cream butter until light and fluffy.
- 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!!