Birds Nest Cupcakes Recipes

EASTER BIRD NEST CUPCAKES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease 18 muffin cups or line with paper liners.
• Combine 1 cup plus 2 tablespoons flour, 1/2 cup butter, sugar, eggs, and 2 tablespoons cocoa powder in a bowl. Beat with an electric blender until batter is evenly blended.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until tops spring back when lightly pressed, 10 to 12 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
• While the cupcakes are cooling, make the buttercream. Beat 3/4 cup butter in a bowl with an electric blender until light and fluffy. Add 1 1/2 cups cocoa powder and confectioners' sugar alternately with 1/2 cup plus 2 tablespoons milk. Add vanilla extract. Beat frosting until it has a spreading consistency, adding more confectioners' sugar or milk as needed.
• Transfer chocolate buttercream to a piping bag with a star tip and pipe a round nest onto each cupcake. Sprinkle nest with chocolate sprinkles and place 3 mini chocolate eggs into each nest.

NESTING BABY-BLUEBIRD CUPCAKES

Steps:

• 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.