Easter Coconut Cupcakes With Whipped Coconut-Vanilla Frosting

Easter Coconut Cupcakes With Coconut-Vanilla Buttercream Frosting

Easter Eggs Nests - Coconut Cupcakes!

Coconut Cupcakes

A few weeks ago, I bought a set of sprinkles at Target and decided to make Coconut Cupcakes for Easter. When I saw Hungry Rabbit's blog, I got the idea to make Easter Egg Nests. I bought Jordan Almonds to use as the eggs and Toasted Coconut for the nests. I did not use Hungry Rabbit's recipe for Coconut Cupcakes, but it was my visual inspiration. For Hungry Rabbit's Easter Coconut Cupcake recipe, go to: http://hungryrabbitnyc.com/2011/04/easter-coconutcupcakes/.

Coconut Cupcakes

On March 28, I came across Brown Eyed Baker's Vanilla Bean Cake With Coconut Meringue Buttercream Frosting. I used the cake portion of the recipe to make cupcakes, and a different frosting recipe. I did not have vanilla beans and couldn't find any at the last minute, so I used pure vanilla extract. I will be making this recipe again once I buy some vanilla beans! The cake was amazing in its texture and taste. I bet the vanilla bean would have taken it to the next level. I recommend this recipe greatly. The recipe yields exactly 24 cupcakes. For Brown Eye Baker's, Coconut-Vanilla Bean Cake With Coconut Meringue Buttercream Frosting, go to: http://www.browneyedbaker.com/2013/03/28/coconut-cake-recipe/. I used Goya Coconut Milk with this cake recipe.

Coconut Cupcakes Ready To Go In Oven

Coconut Cupcakes Right Out The Oven

I am fond of the Whipped Vanilla Frosting recipe from A Culinary Journey With Chef Dennis, which he slightly adapted from Sweetapolita, one of my favorite blogs. I recently used this frosting with the Coconut and Red Velvet Cakes I baked during the Christmas holiday. This frosting is divine! I am a serious POF (pal of frosting), and this ranks in my top 5 for sure. If I had more time, I would have made Brown Eyed Baker's Coconut Meringue Buttercream Frosting, but I will soon since the cake recipe was fabulous! Just reading the description of the frosting is encouraging enough for me to try it. I made the Coconut Cupcakes last night for Easter dinner today with my family. I made one adjustment to the frosting, and added coconut extract and reduced the amount of vanilla extract. The recipe calls for 1 1/2 teaspoons of pure vanilla extract. I used 1 tablespoon coconut extract and 1 teaspoon of vanilla extract. It's a little more extract, but the consistency was the same. For A Culinary Journey With Chef Dennis' Whipped Vanilla Frosting, go to: http://www.askchefdennis.com/2011/12/im-dreaming-of-a-white-christmas-cake-with-sweet-peony/.  I will try the white cake recipe soon.

Time To Decorate The Cupcakes

Whipped Coconut-Vanilla Frosting

After baking the cupcakes, let them cool completely, cover with plastic wrap and place in fridge overnight. The flavors will develop this way. Before frosting, let cupcakes come to room temperature (about 1 hour) and frost with an offset spatula or pastry bag/tip. I used an offset spatula. I made the frosting right before decorating the cupcakes, but you can make it ahead of time and place in an airtight container in the fridge. If so, bring frosting to room temperature before decorating the cupcakes.

Easter Egg Nests Coconut Cupcakes

Easter Egg Nests Coconut Cupcakes

To toast the Coconut, preheat oven to 350 degrees and spread out 2 cups worth on a baking sheet. Bake for about 12-15 minutes or until Coconut has turned golden brown. Let Toasted Coconut cool completely before adding over the frosting. Add Toasted Coconut generously over frosting and top with 2 or 3 Jordan Almonds. I made 12 Easter Nests Cupcakes and 12 Cupcakes using various sprinkles, colored sanding sugars and nonpareils. Another suggestion is using gel colors to tint the frosting and/or the cake batter. Maybe next Easter I will do that. :)

Easter Egg Nests Coconut Cupcakes

Sophia/Two Frys