With the snow from last weeks storm finally melting away and Easter just passing by last weekend, I think we can safely say that spring has sprung! And there’s no better way to ring in a new season than with baked goods. When I think of spring, I think of blossoming flowers, fresh-cut grass, whistling birds and their speckled eggs. So for this project I decided to whip up some robins nest cupcakes which include tasty, toasted coconut shavings and the Easter candy classic Robins Eggs.
Now for those of you who don’t know, robins eggs are quite possibly the greatest candy ever concocted. They’re small malt balls covered in chocolate and then coated in a pink, blue, white or yellow candy shell. I promise you, there is nothing for the season that is sweeter.
For this project you can basically use any cupcake recipe in any flavor you want. I can only imagine how delicious this would have tasted in red velvet. I used a classic Betty Crocker vanilla recipe with vanilla frosting, but I added in a tid bit of buttermilk to the frosting to give it more of a tangy taste. But don’t feel like you have to go out and buy buttermilk if you don’t have any, the cupcakes will be just as tasty without it. If you have to toast the coconut shavings make sure you watch them VERY carefully. Otherwise you might burn them to a char and set off your fire alarm… twice. They should be a golden brown or slightly darker when you take them out. As for the robins eggs you can top the frosting with however many you like. I put three blue eggs on top of each one just to make it look for like a legitimate nest.
For display, place them on a cupcake tray that is layered with colorful paper grass. They make a lovely centerpiece for any spring themed table and you’re bound to get compliments on top of compliments about their festive look and taste. Enjoy!
Robins Nest Cupcakes
Recipe courtesy of The Betty Crocker Cookbook
Ingredients
Makes about 24 cupcakes
cupcakes:
2 teaspoons baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1/2 cup of milk
1/2 cup vegetable oil
1 teaspoon of vanilla extract
1 stick of butter (softened)
1cup sugar
3 large eggs
2 ½ cups all-purpose flour
icing:
4 cups powdered sugar
6 tablespoons milk
1 teaspoon vanilla extract
1 stick butter
decoration:
2 cups of toasted, sweetened coconut shavings
1 bag Cadbury’s Mini Eggs
Directions
cupcakes:
1. Preheat oven to 350 degrees
2. Whisk together the flour, baking soda, and salt in a medium bowl. Combine the milk, oil, and vanilla extract in a small bowl.
3. In another medium bowl, with an electric mixer on medium speed, beat the butter and sugar for 3 minutes.
4. Add the eggs,one at a time, beating well after each addition. Reduce the speed to 
low and add the flour mixture alternately with the milk mixture in batches,beginning and ending with the flour mixture and beating just until blended.
5. Pour the batter up to two-thirds full in the liner. Repeat with the remaining batter. Bake for 15 to 20 minutes or until golden brown.Remove cupcakes and place them on a wire rack. Allow cupcakes to cool completely.
Icing:
1. Melt butter in microwave until it is almost completely liquid (30-40 seconds).
2. Mix butter, sugar, and milk together in a medium bowl. Add vanilla.
3.Put in fridge for an hour or two.
Decoration:
1. Once icing is firm, frost the top of each cupcake.
2. Place coconut on top of icing (If you can’t find pre-toasted shavings, just bake them in a single layer on a sheet of parchment paper at 350 degrees F. Watch them closely, tossing them occasionally until they turn light brown).
3. Place three Robins Eggs on top of coconut.
Leave a Reply