Coconut Nest Cupcakes Food

EASTER NEST COCONUT & WHITE CHOCOLATE CUPCAKES

Steps:

• Line a 12-hole muffin tin with paper cases and heat oven to 180C/160C fan/gas 4. Whisk together the eggs, milk and vanilla. Whizz the sugar with the coconut in a food processor until very finely ground. Tip into a big mixing bowl with the flour and mix. Add the whisked egg mixture, melted butter and chocolate, then stir together until smooth.
• Spoon into the cases (they will be quite full) and bake for 18-20 mins on a middle shelf until golden and a skewer poked into the middle comes out clean. Cool the cakes on a wire rack (keep the oven on).
• Spread the shredded coconut on a baking tray and put in the oven for about 10 mins to lightly toast - stir halfway through. Cool. To make the frosting, put the chocolate, butter and icing sugar in a big bowl and beat together with an electric whisk until just combined.
• Spread some of the frosting generously over the top of the cooled cakes - you don't have to go right to the edges. Once you've done all 12, scrape the rest of the icing into a piping bag fitted with a 1-2cm nozzle, and pipe a ring around the top edge to make a nest. Roll in the cooled coconut to roughly coat.
• Turn each mini egg into a baby chick by moulding little beaks from the orange or yellow icing and sticking on with a little runny black icing when you add the eyes. Stick baby chicks into the middle of each cake and enjoy.

COCONUT NEST CUPCAKES

Steps:

• Preheat oven to 350 degrees with racks in the middle of the oven. Line 40 standard-size muffin cups with cupcake liners; set aside.
• Whisk together both flours, baking powder, salt, and baking soda in a medium bowl.
• Using an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until light and fluffy, 4 to 6 minutes, scraping down sides of bowl as needed.
• Reduce speed to medium and add eggs one at a time, beating to incorporate fully after each and scraping down sides of bowl as needed. Reduce mixer speed to low and gradually add flour mixture, alternating with buttermilk and ending with the flour. Beat in vanilla. The batter should be smooth and very thick.
• Fill prepared muffin cups halfway full with batter; transfer to oven and bake until a cake tester inserted into the center comes out clean, 15 to 20 minutes. Transfer to a wire rack and let cool completely.
• Using a 2-inch ice cream scoop, scoop buttercream on tops of cooled cupcakes; sprinkle buttercream with coconut, pressing to adhere. Using your thumb, make a well in the center of each scoop of buttercream; fill with chocolate eggs. Serve.

COCONUT CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
• Mix sugar, applesauce, and butter together in a bowl.
• Beat egg whites in a glass or metal bowl until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.
• Stir egg yolks and vanilla extract into applesauce mixture; fold in egg whites. Stir in flour, baking powder, and salt until just combined. Beat coconut milk into batter until smooth, about 1 minute. Beat in shredded coconut for about 30 seconds. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes.

COCONUT CUPCAKES

Steps:

• Preheat the oven to 325 degrees F.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
• In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
• Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
• Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
• Frost the cupcakes and sprinkle with the remaining coconut.

EASTER NESTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners.
• Beat cake mix, water, vegetable oil, and eggs in a mixing bowl using an electric mixer, on low speed until mixture is moistened, 30 seconds. Increase speed to medium and beat until batter is smooth, 2 more minutes. Fill prepared cupcake cups about 2/3 full with batter.
• Bake cupcakes in the preheated oven until a toothpick inserted into a cupcake comes out clean, 18 to 23 minutes. Remove cupcakes from oven and turn oven heat up to 400 degrees F (205 degrees C). Let cupcakes cool.
• Spread coconut into a large, shallow baking pan or onto a baking sheet; toast in the hot oven until coconut is golden brown, about 7 minutes. Cool.
• Cut a piece out of the top of each cupcake to leave a hollow depression about 1/2 inch deep and 1 1/2 inches across. Discard cut-out portions. Frost cupcakes with chocolate frosting and cover frosting with toasted coconut. Place 3 egg-shaped candies in the small depression on top of each cupcake.

BEST EVER COCONUT CUPCAKES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Line muffin pan with liners.
• Blend all cupcake ingredients in a mixer.
• Fill cupcake liners 2/3 full.
• Bake 15 minutes or until toothpick comes out clean.
• Cool.
• Mix all frosting ingredients together except coconut.
• Frost cupcakes and top with toasted coconut.