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Children of all ages will be thrilled with these whimsical beauties. When I was a little girl, my mom would make the coconut “grass” green by shaking it in a plastic bag with a few drops of green food coloring. I’ve opted for lightly toasting the coconut instead. Either way, this is an easy way to turn a simple cupcake (and who doesn’t love cupcakes?) into a charming Easter dessert or spring party favor.
Kids love helping make these, so get the whole family involved. I’ve posted a link to my Lemon-Coconut Cupcake recipe below, but if you are short on time, use a cake mix and canned icing. Or, buy cupcakes from your bakery to decorate. It’s really all about the decorating. That’s the fun part.
BIRD NEST CUPCAKES
Spread sweetened, shredded coconut out on a small baking sheet. Toast in a 300-degree oven for 4 to 5 minutes, stirring occasionally, until it is lightly toasted. Let cool completely. Place about 1 tablespoon of toasted coconut in the center of a frosted cupcake, pressing gently in the center to make a nest. Press 2 to 3 jellybeans into the nest to make “ bird eggs.”
Looking for a way to use up all those leftover Easter eggs? Try my deviled egg recipe.
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