I fell in love with these beauties! And so easy-- a little toasted coconut and some frosting! MarthaStewart.com has so many gorgeous recipes and crafts this time of year!
Makes 1 dozen
- 1 1/2 cups shredded coconut (about 5 ounces)
- 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.
5 comments:
thanks i am forwarding this to my recipe file...my son would love these!
I'm a huge fan of Martha's cupcakes! I made the banana flavor earlier. I'm adding these to my "to do" list.
Cupcakes are adorable, and do sound easy! I'm going to try em out this weekend!!
I love these! just bookmarked for my baby's b-day! thx!
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