Robin's Nest Cupcakes

It's officially spring! Time to get started on some springtime baking :o)
These are the perfect cupcakes to use up leftover easter egg candy (or take advantage of any that are on sale).

The eggs are nestled atop moist vanilla buttercake that's been frosted with chocolate and toasted coconut to resemble bird nests.


Robin's Nest Cupcakes
Makes 12



1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 stick (8 oz) unsalted butter, room temp
1 cup sugar
3 large eggs
2 teaspoons vanilla extract
3/4 cup evaporated milk

1 quantity fudgy chocolate frosting (recipe below)
candy coated chocolate / malt egg candies

Toasted Coconut
1 1/2 cups sweetened coconut flakes


Preheat the oven to 350 degrees F.

Line a 12-cup cupcake tin with paper liners and set aside.

Whisk the flour, baking powder, and salt together in a bowl.
In a large bowl, cream the butter and sugar with an electric mixer until fluffy. Mix in each egg one at a time, then add the vanilla extract.

Add the flour mixture and milk alternatively, starting and ending with the flour mixture.

Divide the batter evenly amongst the cupcake tins, they'll be around 3/4 full.

Bake in the preheated oven for 20 minutes, until the tops are springy to the touch.

Allow to cool completely on a baking rack.


Toasting the coconut:


Spread the coconut flakes evenly on a baking tray and place in a preheated 350 degree oven for 8 minutes, rotating the tray once. Transfer the coconut to a bowl or plate until ready to decorate.


Fudgy Chocolate Frosting
This frosting is nice and thick, so it holds onto the candies and coconut nicely

4 oz (1/2 stick) unsalted butter
1 teaspoon vanilla extract
pinch of salt
2 ounces unsweetened chocolate, chopped + 1 tbsp butter
1 1/2 cups powdered sugar
2-3 tablespoons evaporated milk




In a small metal or glass bowl, combine the chopped chocolate and tablespoon of butter. Set the bowl over a pot of simmering water, making sure that the water doesn't actually touch the bottom of the bowl.
Stir the chocolate and butter until melted and smooth, then set aside.

In another bowl, cream the butter with an electric mixer. Add the vanilla and salt and continue to mix, then gradually add the powdered sugar.

Beat in the melted chocolate, then the milk until everything is smooth.



Frost a cupcake then immediately dip it into the plate or bowl of toasted coconut flakes. Gently push the candy eggs into the frosting. Repeat until done. That's it! :o)

Enjoy!

Yum!!