Easter Egg Cupcakes

Last year around this time, I was browsing the interweb for some fun Easter treat ideas, when I stumbled upon Cupcakes and Cashmere's recipe for Coconut Nest Cupcakes. They were beautiful, cute, a little kitschy and Easter-themed. I was sold. 

So I made them. Then I renamed them because I think these cupcakes look more like an easter egg basket. I gave to friends as Easter gifts and the boys and girls were wowed. Try them this Easter. You'll be the talk of the town.

P.S. Sorry that the blur factor is so noticable. I took these last year, when my photog
skills were obvi not as good, and I may have gone a little overboard...

Easter Egg Cupcakes (adopted from Martha Stewart)

makes about 24 cupcakes

INGREDIENTS:

Cupcakes

3 cups flour

1 1/2 tsp baking powder

3/4 tsp salt

1 1/2 sticks butter, softened

1 1/2 cups sugar

4 eggs

2 tsp vanilla extract

1 1/4 cups milk

{Vanilla Buttercream} Frosting and Toppings

1 1/2 stick butter, softened

3-4 cups powdered sugar

1 tsp vanilla extract

1 1/2 tbsp milk

Shredded, toasted coconut.

Easter egg candy (Cadbury Eggs, duh!)

TO MAKE CUPCAKES:

Preheat the oven to 350 degrees. Line a muffin pan with cupcake liners; set aside. In a bowl, whisk flour, baking powder and salt; set aside. Cream the butter and sugar together until light and fluffy, about  4 minutes. Add the eggs one at a time, mixing until incorporated. 

Add the flour in alternating batches until thoroughly combined. Divide batter evenly among liners, about 2/3 full. Bake for about 20 minutes or until the middle of the cupcake springs back. Cool in the pan for 5 minutes, then remove cupcakes and allow to cool completely on a wire rack. 

*Leave the oven on and toast your coconut if you haven't already. The oven should still be at 350 degrees. Spread the shredded coconut on a baking sheet. Bake, stirring occasionally, until just beginning to brown, about 6-10 minutes.

TO MAKE FROSTING:

With an electric mixer, using the paddle attachment, cream butter on medium speed until smooth and creamy, about 2-3 minutes. On low speed, add powdered sugar and vanilla. If the frosting is too thick, add milk, 1 tsp at a time, until desired consistency is reached.

TO ASSEMBLE:

Spread frosting onto cooled cupcakes. Sprinkle frosting with coconut, pressing to adhere. Using your thumb, make a well in the center of each cupcake; fill in with candy eggs