Nesting Bluebird Cupcakes
Serves: 6
Alessia Franecki
1 January 1970
Based on User reviews:
44
Spice
54
Sweetness
44
Sourness
46
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1.5 cups
Shredded Coconut (about 5 ounces)1.5 cups
All-Purpose Flour1 tsp
Baking Powder1 tsp
Salt3 cup
Sugar3 large
Egg1.5 tsps
Pure Vanilla Extract3 cup
Milk3 large
Egg WhiteDirections:
1
Preheat the oven to 350 degrees F
2
Spread coconut on a rimmed baking sheet and bake until light brown, 8 to 10 minutes, rotating pan once
3
Set aside to cool
4
Lightly frost cupcakes with 1 cup chocolate buttercream; set aside
5
Tint 2 tablespoons reserved buttercream pale yellow; place in a pastry bag fitted with a #349 Ateco leaf tip; set aside
6
Tint remaining buttercream light blue; place in a pastry bag fitted with a #11 Ateco plain round tip, and pipe bluebird heads, 3/4-inch in diameter, onto each cupcake
7
Using leaf tip, pipe yellow beaks
8
With a toothpick, add melted-chocolate eyes
9
Form each nest with 2 tablespoons toasted coconut
10
Preheat the oven to 350 degrees F
11
Line a cupcake pan with paper liners; set aside
12
In a medium bowl, sift together flour, baking powder, and salt
13
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy
14
Add eggs 1 at a time, scrape down bowl, and beat in vanilla
15
Add flour mixture and milk alternatively, beginning and ending with flour mixture
16
Divide batter evenly among each liner, about 3/4 full
17
Bake until golden and tops spring back to the touch, about 20 minutes, rotating pan once, if needed
18
Transfer pans to wire rack; cool completely
19
Combine sugar and egg whites in the bowl of an electric mixer fitted with the whisk attachment
20
Place over a pot of simmering water; whisk until hot and sugar is completely dissolved, about 3 minutes
21
Transfer bowl to mixer stand, and beat on high speed until cooled, 7 to 10 minutes
22
Replace whisk with paddle attachment, and set mixer on medium-high speed; add butter, 1 to 2 tablespoons at a time, until incorporated
23
Remove all but 1 cup of buttercream
24
Reserve remaining buttercream for decorating
25
Beat in chocolate
26
If not using immediately, refrigerate buttercream in an airtight container for up to a week
27
Bring to room temperature, and rebeat or stir vigorously before using
28
Yield: 2 1/2 cups