Coconut Easter nest cupcakes
|125 g||castor sugar|
|125 g||self-raising flour|
|125 g||unsalted butter|
|30 g||dessicated coconut|
|1 tsp||vanilla extract|
|250 g||unsalted butter|
|500 g||icing sugar|
|1/2 tsp||vanilla extract|
|1 cup||coconut flakes|
Pre-heat the oven to 170C.
Line a cupcake/muffin tray with paper cups.
Combine the sugar, eggs, butter, coconut together and sift in the flour. Mix until well combined, for about 1-2 minutes.
Add the milk and vanilla extract. Mix for a further minute.
Divide the batter equally between the paper cups.
Bake for 20-22 minutes.
Leave to cool completely in the baking tray before frosting.
Toast the coconut flakes on medium heat for 3-5 minutes. Set aside to cool completely.
Beat the butter for 5 minutes.
Add in the sifted icing sugar in 2 additions, beating for 5 minutes after each addition.
Add the milk and vanilla extract.
Beat for an additional 2-3 minutes.
Frost your cupcakes as desired!
Dip the frosted cupcake into the coconut and fill the ‘nest’ with speckled eggs.
Reprinted with permission from Keshree Chundriah, follow along on Instagram for more recipes.
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