This past Sunday we celebrated “PrEaster” since my sisters
and niece will be visiting my father in Florida next week. These coconut nest cupcakes made for the
perfect sweet ending to an amazing PrEaster lunch. I used
Trader Joe’s vanilla cake mix as a base.
I thought I’d be a little fancy by adding in fresh vanilla bean specks
into the mix, but I didn’t have to.
Trader Joe already put them in the mix for me! Just another reason to love him. Instead of using cow’s milk as requested by
the Trader I used some canned coconut milk.
Now when it comes to frosting you MUST make your own. This may sound a little intimidating, but it’s
totally easy and trust me it makes all the difference in the world. I cannot remember the last time I bought “frosting”
at the store. Once you make your own you
will never turn back. Can we just talk
about the smell of coconut toasting in the oven? Seriously?
Sooooo yummy! The finishing touch
to the little nests were the Cadbury chocolate eggs. They almost made these too cute to eat. Almost.
Classic Vanilla Buttercream
1/2 cup (1 stick) unsalted
butter, room temperature
2 - 3 cups confectioners'
sugar
1/4 cup milk
1/2 teaspoon pure vanilla
extract
In the bowl of an electric mixer or using a hand mixer,
cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed,
add 2 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary,
gradually add remaining sugar to reach desired consistency.
Using a 2-inch ice cream scoop, scoop buttercream on tops
of cooled cupcakes; sprinkle buttercream with toasted coconut, pressing to
adhere. Using your thumb, make a well in the center of each scoop of
buttercream; fill with chocolate eggs. Serve.
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