Triple Coconut Cupcakes with Coconut Nests are the cutest Easter desserts! These coconut cupcakes, topped with Robin Eggs and shredded coconut, will be the hit of your Easter brunch.
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Instructions
Preheat oven to 350°F. Line a cupcake tin with liners. Set aside.
Open can of coconut milk that has not been shaken. There will be a thick cream sitting on top. Measure out 3/4 cup of the cream. Set aside. (Save the remaining can of coconut milk for addition to smoothies or something equally fun.)
In a medium bowl, sift together flour, baking powder, baking soda and salt. Set aside.
In stand mixer, mix eggs and sugar. Beat in vegetable oil, coconut extract and almond extract.
Carefully alternate dry ingredients (flour mixture) and buttermilk and the coconut cream (from the can of coconut milk), mixing until fully combined.
Fill cupcake liners 3/4 full and bake for 15-17 minutes, until a toothpick inserted in the center comes out clean. Let cool for 5 minutes then transfer cupcakes to cooling rack and let cool completely.
Frosting: Cream the butter, in a large bowl, until light and fluffy. Add the sugar, a half cup at a time, beating well between each addition.
Stir in the coconut extract and almond extract until thoroughly combined. Beat the mixture well, until light and fluffy.
Using a large spoon or butter knife, spread a thin amount of frosting onto the top of each cupcake — leaving the top flat.
Place the toasted coconut in an even layer on a plate and press the edges of each cupcake into the toasted coconut. Arrange 3 Robin Eggs on top of each cupcake to look like eggs in a nest.
Serve immediately or store in an airtight container for up to 3 days.