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Easter: Easter Egg Nest Cupcakes

Source of Recipe


Williams-Sonoma



List of Ingredients



• ¾ cup sweetened shredded coconut
  
• 1¼ cups all-purpose flour
  
• 1¼ tsp baking powder
  
• ¼ tsp salt
  
• ¼ cup sour cream
  
• 2 Tbsp vegetable oil
  
• ½ tsp vanilla extract
  
• ¾ cup sugar
  
• 6 Tbsp (¾ stick) unsalted butter, at room temperature
  
• 2 eggs, at room temperature
  
• Quick Buttercream Frosting (recipe follows)
  
• Easter egg candies, for decorating
  






Instructions



1. Preheat oven to 350° F. Spread the coconut on a baking sheet and toast until lightly browned, about 8 minutes.
   Line a standard 12-cup muffin pan with paper or foil liners. In a large bowl, whisk together the flour, baking powder and salt. In a small bowl, stir together the sour cream, oil and vanilla. In another bowl, using an electric mixer, beat together the sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition. Reduce the speed to low and add the flour mixture in three additions, alternating with the sour cream mixture in two additions, beating until just combined; scrape down the sides of the bowl as needed.
   
   
2. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Bake until the cupcakes are lightly golden on top and a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Then transfer the cupcakes to the rack and let cool for 5 minutes. Then transfer the cupcakes to the rack and let cool completely, about 1 hour.
   
   
3. Frost the cupcakes with the buttercream. Top each cupcake with a ring of toasted coconut. Place an Easter egg candy (or candies) in the center of each nest and serve. (The finished cupcakes can be refrigerated in an airtight container for up to 2 days; bring to room temperature before serving.)
   
   Makes 12 cupcakes.
   
   ............
   
   QUICK BUTTERCREAM FROSTING
   
   • 6 cups confectioners' sugar
   • 16 Tbsp (2 sticks) unsalted butter
   • 4½ Tbsp milk (plus more, if needed)
   • 2 tsp vanilla extract
   • ¼ tsp salt
   • Food colorings (optional)
   
   Have all the ingredients at room temperature.
   
   In the bowl of an electric mixer fitted with the flat beater, combine the confectioners' sugar, butter, the 4½ tablespoons milk, the vanilla and salt, and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat until fluffy, about 3 minutes. If the frosting is dry, add more milk, 1 teaspoon at a time, until it is creamy but still holds peaks. Tint with food coloring as desired.
   
   Makes about 4 cups.