Coconut Easter nest cupcakes

12 servings Prep: 15 mins, Cooking: 22 mins

Festive coconut cupcakes.

By Independent Contributor March 29 2021
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Ingredients (13)

Coconut cupcakes
125 g castor sugar
125 g self-raising flour
125 g unsalted butter
30 g dessicated coconut
2 large eggs
3 tbsp milk
1 tsp vanilla extract
Buttercream frosting
250 g unsalted butter
500 g icing sugar
4 tbsp milk
1/2 tsp vanilla extract
Nest topping
1 cup coconut flakes
speckled eggs
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Method:

Coconut Cupcakes

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.

Buttercream

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.

Enjoy!

Reprinted with permission from Keshree Chundriah, follow along on Instagram for more recipes.



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