Easter is here! Celebrate in a magically festive way, without even having to bake anything. Here’s lookin’ at you, last minute Easter baking slackers.Find out the scoop (it gets a little technical, so bear with Martha Stewart on this one) on Delish.com
Nestling Baby Blue Bird Cupcakes
Ingredients
- 1 1/2 cup(s) (5 ounces) shredded coconut
- Vanilla Cupcakes
- Chocolate Buttercream
- Yellow and light-blue food coloring
Directions
- Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet; bake until light brown, 8 to 10 minutes, rotating pan once. Set aside to cool.
- Lightly frost cupcakes with 1 cup Chocolate Buttercream; set aside. Tint 2 tablespoons reserved buttercream pale yellow; place in a pastry bag fitted with a #349 Ateco leaf tip; set aside. Tint remaining buttercream light blue; place in a pastry bag fitted with a #11 Ateco plain round tip, and pipe three bluebird heads, 3/4 inch in diameter, onto each cupcake. Using leaf tip, pipe yellow beaks. With a toothpick, add melted-chocolate eyes. Form each nest with 2 tablespoons toasted coconut.
