Have you ever read The Best Nest to your kids? My husband used to read it all the time because it was about a mama bird who was always looking for a grander nest, but after a harried journey finds she really prefers her original. I think DH was trying to send me a message. It didn’t work for me — we went on to a grander nest — but the refrain from this book stays with me to this day:
I LOVE MY HOUSE, I LOVE MY NEST, IN ALL THE WORLD MY NEST IS BEST!
I thought it was a perfect name for these adorable nest-y cupcakes. Since it’s a holiday weekend for many of us, with no shortage of chores in the kitchen, I took some shortcuts on these cupcakes. A doctored-up cake mix, some yummy pink lemonade frosting from the store, pre-shredded coconut and speckled jellybeans and voila! A perfect Easter dessert. I’d put these on a cake stand right in the middle of the dinner table!
Ingredients
You can lightly toast the coconut for a more authentic "nest" effect.
1 package white or yellow cake mix, no added pudding in the mix (Duncan Hines is what I use)
1 (5.9 ounce) package instant vanilla pudding mix
1 cup sour cream (lowfat is fine)
2/3 cup vegetable oil
3 eggs
1/2 cup milk
Your favorite pink frosting (I used Pillsbury Pink Lemonade - 2 containers)
Shredded, sweetened coconut
Jellybeans
Instructions
Line two 12-cup muffin tins with paper liners. Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and milk. Fill muffin tins 2/3 full. Bake for 18-22 minutes or until not jiggly in the center. Cool completely.
Use a pastry tip (I used Wilton 2D) to pipe on frosting, adding an additional layer as needed in the center of the cupcake to form a peak. Place a couple teaspoonfuls of shredded coconut on the top and press down lightly to indent. Secure jellybeans with a dab of frosting if needed.
Makes about 24 cupcakes
https://sugarmamacooks.com/the-best-nest-cupcakes/
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