Aren’t these the cutest? I couldn’t actually believe how they came out! These toasted coconut nest cupcakes are sure to charm at your Easter celebration, and they are also incredibly easy to make!
I haven’t personally shared a post about baking in quite a while, so I’m very excited to get back into the swing of things! Now, as far as these cupcakes are concerned, you don’t really need to be a skilled baker. They can be made from plain old box mix and a can of frosting. In my opinion, this is especially convenient when you’re making a lot of food, like perhaps during your Easter prep. I love fancy, yummy, complicated cupcakes- but as a standalone type of thing! These can be made more quickly.
What you will need:
- Box of cake mix. (I used Strawberry)
- Jar of Frosting
- Piping bag (or plastic baggie) with tip cut off (about a 1/2″ opening)
- Shredded Coconut
- Egg Candies (I used Reese’s eggs with a candy shell)
First, bake the cupcakes according to the package directions. Allow to cool.
Next add your coconut to a small skillet, and turn your heat to medium low. I did not add oil, since I was trying to brown it quickly, and the coconut already contains oil. Move it around consistently until it is toasted.
Remove from heat and allow to cool.
Next, take your jar of frosting, and add a dollop to the piping bag. Squeeze a ring of frosting around the edge of your cooled cupcake. Add your coconut to the frosting immediately (before the frosting hardens).
Now you have your nest! Add your little egg candies.
These are even something that the kids could get in on (providing everything is cooled off!). My boys loved counting to three and adding the little eggs.
Easter is my absolute favorite holiday! Be sure to follow along on Instagram as I share sneak peeks of my Easter and spring decor this week!