Easter nest cupcakesKatie Bryson


A plate of pretty cupcakes is a wonderful Easter teatime treat, especially if you've got relatives or friends coming over for the day. I used shredded coconut toasted in the oven to achieve the birds nest effect on these cakes. It's chunkier than the desiccated coconut you find in the supermarket, so you get a better look.I found it online, but you're also likely to find it in specialist shops that stock American baking supplies. If you have any leftover once you've toasted it, keep it in a sealed bag as it's delicious sprinkled on your cereal.


Recipe rating: 5.0 stars

Prep time:
Cook time:
Total time:
Serves: 24 servings


Ingredients: For the cakes
Thinly-sliced Unsalted butter, soft: 250g
Caster sugar: 250g
Eggs at room temperature: four
Self-raising flour: 250g


Ingredients: For the icing
Thinly-sliced Unsalted butter, soft: 250g
Icing sugar mix ( a little milk if needed): 500g
Shredded coconut: 100g
Mini Easter eggs: One bag (or as many as you like)


Directions:

1. Heat the oven to 180C/160C fan/gas 4. In a mixer combine the butter and sugar. Once this is pale and fluffy, add four eggs one by one.

2. Add the flour and once this has become a nice fluffy cake batter, spoon into cupcake cases in a muffin tray and bake for 18 minutes. Once they are firm but springy to the touch, remove from the oven and allow to cool.

3. Keeping the oven on the same temperature, spread the shredded coconut on a baking sheet and toast until lightly browned. This should take about eight minutes in the oven. Stir a few times during that time and keep a close eye on it so it doesn't burn.​

4. For the icing: In a bowl combine the butter with the icing sugar. If your buttercream frosting is a bit stiff add a little milk to soften it. Once this has mixed well and become fluffy, spoon into a piping bag with a star shaped nozzle.

5. Pipe a ring of buttercream around the edge of each cake to make a nest shape leaving the centre bare.

6. Scatter the toasted coconut over the icing so it sticks to make the texture of the nest, then nestle your eggs in the centre. Arrange on a plate or cake stand and serve.

Tips: This recipe is easily halved if you only want to make a dozen cupcakes. Or why not make the full recipe and freeze a dozen sponges for future school cake sales or lunchboxes.