I love Easter candy…probably more than Christmas candy. And definitely more than Halloween candy, since Halloween candy is just regular candy in small fun size packages — not that there is anything wrong with that.
But Easter candy is better, because it comes in pastel colors and we get fun things that aren’t available year round like Robin Eggs and Peeps. (Remember that time I made Homemade Peeps and took awkward looking photos of them like they were real chicks in a basket? Ya, I remember that too.)
So last week I was at the super market scanning the magazines — because what else is there to do in line — and saw Coconut Macaroons made into little nests with Robin Eggs in them. I was all “awww how adorable, but they would be so much better as cupcakes”. Now we all know I love cupcakes, but you can’t deny these are way better than predictable Coconut Macaroons.
If you aren’t good with a piping bag, these cupcakes are definitely your new best friend! All you have to do is smear a layer of frosting on top in a flat shape and then roll it in toasted coconut. It’s pretty much the easiest frosting I have ever done on a cupcake. Then you smash on three multi-colored Robin Eggs and BAM, you have yourself some super adorable Easter cupcakes!
Coconut Cupcakes (with Coconut Easter Nests!)
Yield: 16 Cupcakes
1 can coconut milk (do not shake)
1 1/2 cup flour
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
3/4 cup granulated sugar
1/4 cup vegetable oil
1 teaspoon coconut extract
1 teaspoon almond extract
1/2 cup buttermilk
1 stick unsalted butter, room temperature
1 1/2 cups powdered sugar
1 teaspoon coconut extract
1/2 teaspoon almond extract
2 cups shredded sweetened coconut, toasted
48 Robin Eggs
Preheat oven to 350°F. Line a cupcake tin with liners. Set aside.
Open can of coconut milk that has not been shaken. There will be a thick cream sitting on top. Measure out 3/4 cup of the cream. Set aside. (Save the remaining can of coconut milk for addition to smoothies or something equally fun.)
In a medium bowl, sift together flour, baking powder, baking soda and salt. Set aside.
In stand mixer, mix eggs and sugar. Beat in vegetable oil, coconut extract and almond extract.
Carefully alternate dry ingredients (flour mixture) and buttermilk and the coconut cream (from the can of coconut milk), mixing until fully combined.
Fill cupcake liners 3/4 full and bake for 15-17 minutes, until a toothpick inserted in the center comes out clean. Let cool for 5 minutes then transfer cupcakes to cooling rack and let cool completely.
Cream the butter, in a large bowl, until light and fluffy. Add the sugar, a half cup at a time, beating well between each addition.
Stir in the coconut extract and almond extract until thoroughly combined. Beat the mixture well, until light and fluffy.
Using a large spoon or butter knife, spread a thin amount of frosting onto the top of each cupcake -- leaving the top flat.
Place the toasted coconut in an even layer on a plate and press the edges of each cupcake into the toasted coconut. Arrange 3 Robin Eggs on top of each cupcake to look like eggs in a nest.
Serve immediately or store in an airtight container for up to 3 days.