These cupcakes were so much fun to make and were totally different from any cupcake I have ever made before. From the cake to the frosting these bad boys just scream coconut and are perfect for Easter or really any spring occasion. Decorated to look like miniature robins egg nests these cupcakes were a huge hit! Don't be alarmed by the very moist, muffin like texture after baking, when paired with a lightly whipped coconut-buttercream frosting these cupcakes are absolutely perfect!
coconut robbins nest easter inspired cupcakes
Makes 18 cupcakes
- 2 cups gluten free flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup coconut oil (room temperature)
- 1 1/3 cups coconut sugar (buy in the natural foods section), 3 large eggs, 1.5 teaspoons vanilla extract, 1 cup coconut milk (canned)
- 2 cans full-fat coconut milk (take cream from top of can, and discard liquid)
- 2.5 cups confectionary sugar
- 1.5 teaspoon vanilla extract
- Pinch of sea salt
- 3 cups organic coconut flakes
- 1 bag of chocolate speckled easter eggs
Cake Directions: Preheat oven to 350°F. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add sugar; beat until well blended, about 2 minutes. Add 2 eggs, 1 at a time, beating well after each egg and occasionally scraping down sides of bowl. Beat in vanilla and remaining egg. Add half of flour mixture until blended. Add 1 cup coconut milk; mix just until blended. Add remaining flour mixture; mix until blended. Divide batter among muffin cups. Bake cupcakes until tops spring back when gently touched, about 20 minutes. Carefully remove cupcakes from pans and cool completely on rack. (The bottoms of cupcakes may be very moist, allow cupcakes to sit, allowing for the moisture to sink into the cake).
Frosting Directions: Using an electric mixer, beat butter in large bowl until smooth. Add sugar, 1/3 cup coconut milk, vanilla, and salt. Beat on medium-low speed until blended, scraping down sides of bowl. Add more confectionary sugar if needed. Increase to medium high and beat until light and fluffy. Apply frosting to cupcakes as desired.
Cupcake Toppings: In a small frying pan toss coconut flakes over medium heat until lightly brown, about three minutes. Sprinkle coconut flakes over frosting until covered completely. Lastly add a few speckled chocolate eggs on top of the cupcakes.Voila! I absolutely love the way these cupcakes look, they are the perfect treat to bring to any Spring function and will be sure to turn a few heads at the dessert table.