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Bird’s Nest Cupcakes

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Ingredients

Scale

Cupcakes:

  • 1 box yellow cake mix
  • 1 c. water
  • 1/3 c. vegetable oil
  • 3 eggs
  • 3/4 tsp. almond extract

Buttercream:

  • 1 c. unsalted butter, softened
  • 3 1/2 c. powdered sugar
  • 2 tsp. vanilla
  • 1–2 tbsp. milk
  • Gel paste food coloring (I used Americolor in Leaf Green)

Topping:

  • 1/2 c. shredded coconut
  • 1 tsp. unsweetened cocoa powder
  • 1 package Reese’s pieces eggs

Instructions

  1. For cupcakes:
  2. Place paper cupcake liners in each of 24 regular-sized muffin cups.
  3. Prepare yellow cake mix according to package instructions. (For me, this included 1 c. water, ? c. vegetable oil, and 3 eggs)
  4. Add almond extract to batter.
  5. Divide batter evenly among muffin cups, filling about ? full.
  6. Bake at 350 degrees for 18-20 minutes, or until cupcakes are golden brown on top.
  7. Cool in pan on wire racks for about 10 minutes, then remove cupcakes from pan, and cool completely.
  8. For buttercream:
  9. In a large mixing bowl, combine butter, sugar, vanilla, and milk.
  10. Beat on medium speed for 3-4 minutes, adding more milk if needed to achieve a thick and fluffy consistency.
  11. Add green food coloring to desired color.
  12. Pipe onto cooled cupcakes using a grass piping tip, if available. (I used Ateco #133). If you don’t have that piping tip, just spread the frosting on the cupcakes! It won’t impact the decorations much!
  13. To assemble bird’s nests:
  14. In a small bowl, combine shredded coconut and cocoa. Toss until coconut is thoroughly dusted with cocoa.
  15. Place approximately 1 tsp. of the coconut onto the tops of the cupcakes.
  16. Arrange 3 Reese’s pieces eggs on top of the coconut, pushing the bottoms into the frosting so that they stay in place. Enjoy!

Find it online: https://legenrecipes.com/recipe/birds-nest-cupcakes/