EASTER NEST COCONUT & WHITE CHOCOLATE CUPCAKES
Try saying no to these little sponges with frosting and clever bird decoration made with chocolate eggs
Provided by Sarah Cook
Categories Dessert, Treat
Time 1h
Yield Makes 12
Number Of Ingredients 15
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.
Nutrition Facts : Calories 499 calories, Fat 29 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 44 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
COCONUT NEST CUPCAKES
Vanilla cupcakes are dressed up for Easter with a sweet spring nest of toasted coconut and classic chocolate egg candies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes about 40 cupcakes
Number Of Ingredients 13
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.
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