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
For cupcakes:
Place paper cupcake liners in each of 24 regular-sized muffin cups.
Prepare yellow cake mix according to package instructions. (For me, this included 1 c. water, ? c. vegetable oil, and 3 eggs)
Add almond extract to batter.
Divide batter evenly among muffin cups, filling about ? full.
Bake at 350 degrees for 18-20 minutes, or until cupcakes are golden brown on top.
Cool in pan on wire racks for about 10 minutes, then remove cupcakes from pan, and cool completely.
For buttercream:
In a large mixing bowl, combine butter, sugar, vanilla, and milk.
Beat on medium speed for 3-4 minutes, adding more milk if needed to achieve a thick and fluffy consistency.
Add green food coloring to desired color.
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!
To assemble bird’s nests:
In a small bowl, combine shredded coconut and cocoa. Toss until coconut is thoroughly dusted with cocoa.
Place approximately 1 tsp. of the coconut onto the tops of the cupcakes.
Arrange 3 Reese’s pieces eggs on top of the coconut, pushing the bottoms into the frosting so that they stay in place. Enjoy!