Recipe courtesy of Martha Stewart
Total:
2 hr 35 min
Active:
1 hr
Yield:
1 dozen
Level:
Intermediate

Ingredients

Vanilla Cupcakes:
Chocolate Buttercream:

Directions

Preheat the oven to 350 degrees F. Spread coconut on a rimmed baking sheet and bake until light brown, 8 to 10 minutes, rotating pan once. Set aside to cool. Lightly frost cupcakes with 1 cup chocolate buttercream; set aside. Tint 2 tablespoons reserved buttercream pale yellow; place in a pastry bag fitted with a #349 Ateco leaf tip; set aside. 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. Using leaf tip, pipe yellow beaks. With a toothpick, add melted-chocolate eyes. Form each nest with 2 tablespoons toasted coconut.

Vanilla Cupcakes:

Preheat the oven to 350 degrees F. Line a cupcake pan with paper liners; set aside. In a medium bowl, sift together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs 1 at a time, scrape down bowl, and beat in vanilla. Add flour mixture and milk alternatively, beginning and ending with flour mixture. Divide batter evenly among each liner, about 3/4 full. Bake until golden and tops spring back to the touch, about 20 minutes, rotating pan once, if needed. Transfer pans to wire rack; cool completely.

Chocolate Buttercream:

Combine sugar and egg whites in the bowl of an electric mixer fitted with the whisk attachment. Place over a pot of simmering water; whisk until hot and sugar is completely dissolved, about 3 minutes. Transfer bowl to mixer stand, and beat on high speed until cooled, 7 to 10 minutes. Replace whisk with paddle attachment, and set mixer on medium-high speed; add butter, 1 to 2 tablespoons at a time, until incorporated. Remove all but 1 cup of buttercream. Reserve remaining buttercream for decorating. Beat in chocolate. If not using immediately, refrigerate buttercream in an airtight container for up to a week. Bring to room temperature, and rebeat or stir vigorously before using. Yield: 2 1/2 cups

Categories:

IDEAS YOU'LL LOVE

Red Velvet Cupcakes

Recipe courtesy of Ina Garten

Go-To Vanilla Cupcakes

Recipe courtesy of Food Network Kitchen

Swallow Nests

Recipe courtesy of Donna Bobak

Chocolate Nests

Recipe courtesy of Food Network

Meringue Nests

Recipe courtesy of Food Network Kitchen

Spaghetti Nests

Recipe courtesy of Giada De Laurentiis

Gluten-Free Chocolate-Cardamom Cupcakes with Chocolate Buttercream, Spun Sugar Bird's Nests and Jewel-Encrusted Bird's Eggs

Recipe courtesy of Hollis Wilder

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking