Easter Bird’s Nest Cupcakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Serves
Ingredients
Cupcakes
- 2 C. all-purpose flour
- 2 tsp. Clabber Girl® Baking Powder
- Pinch of salt
- 1/2 C. Crisco® Butter Flavor All-Vegetable Shortening
- 1 C. granulated sugar
- 2 large eggs, room temperature
- 1 1/2 tsp. Spice Islands® Pure Vanilla Extract
- 1/4 C. Crisco® Pure Vegetable Oil
- 1/2 C. whole milk
Frosting
- 1 1/2 C. Crisco® Butter Flavor All-Vegetable Shortening
- 2 C. powdered sugar
- 1 1/2 tsp. Spice Islands® Pure Vanilla Extract
- 2 Tbsp. milk
- Food coloring (optional)
Topping
- Toasted shredded coconut
- Bag of milk chocolate candy eggs
Directions
- Preheat oven to 375° F. Whisk together flour, baking powder and salt then set aside.
- In a large bowl, use a hand mixer (or stand mixer) to cream the shortening and sugar together. Then add the eggs and vanilla and mix until combined.
- Next, mix together the flour mixture and the wet mixture in third increments. Once combined, add the milk and vegetable oil. Be careful not to over mix.
- Place cupcake liners in a cupcake baking tray and fill each cupcake liner about 3/4 full.
- Bake for 20 minutes or until a toothpick inserted comes out clean. Set aside to cool while preparing the frosting.
- For the frosting, use a hand mixer (or stand mixer) to cream the shortening. Then add the powdered sugar, vanilla, and milk to combine. At this time, food coloring can be added if desired. Set aside.
- Top cooled cupcakes with frosting, toasted coconut shavings and candy eggs.
