This recipe provides instructions for making coconut cupcakes with a vanilla buttercream frosting and decorated with Easter egg candies. The cupcakes are made with coconut, flour, baking powder, sour cream, oil, sugar, butter, and eggs. They are baked until a toothpick inserted comes out clean. The vanilla buttercream is made by beating together confectioners' sugar, butter, milk, vanilla, and salt. The frosted cupcakes are then topped with toasted coconut and an Easter candy in the center to resemble chocolate nests for Easter eggs.

1. An Easter holiday recipe with shredded wheat and melted chocolate make perfect
nests for candy coated Easter Eggs. This Easter gourmet food recipe is quick and easy to
make. You could also make the chocolate nests using Rice Krispies. Brilliant to make with
little children over the holidays, these easy chocolate crispy cakes are a perennial favourite.

2. Ingredients
 ¾cup sweetened shredded coconut
 1¼cups all-purpose flour
 1¼tsp. baking powder
 ¼tsp. salt
 ¼cup sour cream
 2Tbs. vegetable oil
 ½tsp. vanilla extract
 ¾cup sugar
 6Tbs. (¾ stick) unsalted butter, at room temperature
 2eggs, at room temperature
 Vanilla butter-cream for frosting cupcakes
 Easter egg candies for decorating
FOR THE BUTTER-CREAM FROSTING
 6cups confectioners’ sugar
 16Tbs. (2 sticks) unsalted butte
 r4½Tbs. milk, plus more, if needed
 2tsp. vanilla extract
 ¼tsp. salt
 Food colorings (optional)
Directions
Preheat an oven to 350°F. Spread the coconut on a baking sheet and toast until lightly
browned, about 8 minutes.
Line a standard 12-cup muffin pan with paper or foil liners.
In a large bowl, whisk together the flour, baking powder and salt. In a small bowl, stir
together the sour cream, oil and vanilla. In another bowl, using an electric mixer, beat
together the sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes.
Add the eggs one at a time, beating well after each addition. Reduce the speed to low and

3. add the flour mixture in 3 additions, alternating with the sour cream mixture in 2 additions,
beating until just combined; scrape down the sides of the bowl as needed.
Divide the batter evenly among the prepared muffin cups, filling each about three-fourths
full. Bake until the cupcakes are lightly golden on top and a toothpick inserted into the
center of a cupcake comes out clean, 18 to 20 minutes. Transfer the pan to a wire rack and
let cool for 5 minutes. Then transfer the cupcakes to the rack and let cool completely, about
1 hour.
Frost the cupcakes with the butter-cream. Top each cupcake with a ring of toasted coconut.
Place an Easter egg candy (or candies) in the center of each nest and serve. (The finished
cupcakes can be refrigerated in an airtight container for up to 2 days; bring to room
temperature before serving.)
FROSTING
Have all the ingredients at room temperature.
In the bowl of an electric mixer fitted with the flat beater, combine the confectioners¿ sugar,
butter, the 4 1/2 Tbs. milk, the vanilla and salt and beat on low speed until combined, about
1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to
medium and beat until fluffy, about 3 minutes.
If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks.
Tint with food coloring as desired. Makes about 4 cups.