Easter Nests
Serves: 2
Leila Emmerich
1 January 1970
Based on User reviews:
49
Spice
57
Sweetness
44
Sourness
35
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Discard cut-out portions
2
Preheat oven to 350 degrees F (175 degrees C)
3
Line 24 cupcake cups with paper liners
4
Beat cake mix, water, vegetable oil, and eggs in a mixing bowl using an electric mixer, on low speed until mixture is moistened, 30 seconds
5
Increase speed to medium and beat until batter is smooth, 2 more minutes
6
Fill prepared cupcake cups about 2/3 full with batter
7
Bake cupcakes in the preheated oven until a toothpick inserted into a cupcake comes out clean, 18 to 23 minutes
8
Remove cupcakes from oven and turn oven heat up to 400 degrees F (205 degrees C)
9
Let cupcakes cool
10
Spread coconut into a large, shallow baking pan or onto a baking sheet; toast in the hot oven until coconut is golden brown, about 7 minutes
11
Cool
12
Cut a piece out of the top of each cupcake to leave a hollow depression about 1/2 inch deep and 1 1/2 inches across
13
Frost cupcakes with chocolate frosting and cover frosting with toasted coconut
14
Place 3 egg-shaped candies in the small depression on top of each cupcake