Robin's Egg Nest
Serves: 3
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
43
Spice
51
Sweetness
50
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 large
Egg2 large
Egg Yolk2 cup
Milk1 cup
Water1 tbsp
Pure Vanilla Extract2.666667 cups
All-Purpose Flour1.333333 cups
Cake Flour4 tsps
Baking Powder1 tsp
Salt (fine)5 tbsps
Light Corn SyrupDirections:
1
Dip cupcake into the icing; let excess to drip back into bowl
2
Place cupcake on a rack over paper towels to catch any drips
3
Cut a length of the licorice, about 1 1/2 inches long, press the ends together to form a ring
4
Press ring into the icing to make a nest
5
Fill nest with coconut grass and place eggs in the nest
6
Preheat oven to 350 degrees F
7
Line two 12-cup cupcake tins with paper liners
8
(To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans
9
) Put tins on a baking sheet
10
Set aside
11
Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes
12
Add the eggs and yolks, one at a time, pulsing after each addition
13
Add the milk, water, and vanilla and process to blend
14
Whisk both flours, baking powder, and salt in a medium bowl
15
Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition
16
Process until the batter is very smooth, about 2 minutes
17
Evenly pour the batter into the prepared cups, filling them 3/4 of the way full
18
Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes
19
Cool slightly in tin, and turn out of tin when cool enough to handle
20
Cool cupcakes completely on a rack before frosting
21
Put the sugar in an electric mixer fitted with the paddle attachment
22
With the mixer on the lowest speed, slowly add the water, the corn syrup and vanilla extract
23
When the sugar is sufficiently moistened (it won't fly out of the mixer), raise the speed to high, and beat for 2 minutes until completely smooth and glossy
24
Divide and color, as desired
25
Store at room temperature, covered with plastic wrap directly on the surface of the icing, to prevent forming a skin
26
For cupcakes: Dip the surface of the cupcake into the icing, allowing excess to drip into bowl
27
Clean any excess from the sides
28
Alternately, use a knife or a spreader to apply
29
Whisk as needed to keep icing glossy and smooth while using
30
For Light Blue Icing: Combine 2 to 3 drops of blue food coloring to 1 cup of Basic Glaze Icing
31
For Deep Yellow Icing: Combine 4 to 5 drops of yellow food coloring to 1 cup of Basic Glaze Icing
32
For Purple Icing: Combine 4 drops of red and 5 drops of blue food coloring to 1 cup of Basic Glaze Icing