Sweet Treat Tuesday:: Toasted Coconut Nest Cupcakes

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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)

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First, bake the cupcakes according to the package directions. Allow to cool.

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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.

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Remove from heat and allow to cool.

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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).

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Now you have your nest! Add your little egg candies.

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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.

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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!

Linking up:

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Comments

  1. 1

    So cute!! They look so tasty!

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