Bird's Nest Cupcakes

By  Fairlight Kloxin 

  • Bird's Nest Cupcakes
  • Recipe
  • Instructions - Cupcakes
  • 1. Preheat oven to 350°F. Put muffin liners in muffin tin.
  • 2. Mix together flour, cinnamon, baking powder and salt. Beat together butter and sugar at medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. At low speed, alternately beat flour mixture and milk into butter mixture. Stir in carrots and nuts. Pour batter into prepared pan.
  • 3. Bake cupcakes until tops spring back when lightly touched and a toothpick inserted in center comes out clean, 20-25 minutes. Transfer pan to a wire rack to cool for 10 minutes. Remove cupcakes from pan onto rack until completely cool.
  • Instructions - Icing
  • 1. Spread shredded coconut on rimmed baking sheet and toast under broiler setting "low" for two minutes. Stir every 30 seconds. Remove from broiler and let cool.
  • 2. Beat together butter and cream cheese at medium speed until completely smooth. Beat in vanilla. Beat in confectioners' sugar until well blended. Spread generously on cooled cupcakes. Sprinkle liberally with cool toasted coconut, pressing gently to adhere. Add three pastel eggs to center of each cupcake.