[Recipe] Nestling Baby-Bluebird Coconut and Vanilla Cupcakes
March 26, 2012 in Life
In celebration of our NEW Sweet Indulgence cupcake bath and beauty product line, we thought it would be fitting to share a cupcake recipe that has everyone at Upper Canada Soap head-over-heels for. If you don’t already know, we’ve been featured by Martha Stewart a couple of times (which is amazing and we still cannot believe!). So, we thought we’d return the favour and share with you her recipe for the delicious, delectable and all around yummy Nestling Baby-Bluebird Coconut and Vanilla Cupcakes! Trust me, these are the perfect treat for Easter!
Makes 1 dozen
- Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet; bake until light brown, 8 to 10 minutes, rotating pan once. Set aside to cool.
- Lightly frost cupcakes with 1 cup chocolate buttercream; set aside. Tint 2 tablespoons reserved buttercream pale yellow; place in a pastry bag fitted with a #349 Ateco leaf tip; set aside. Tint remaining buttercream light blue; place in a pastry bag fitted with a #11 Ateco plain round tip, and pipe three bluebird heads, 3/4 inch in diameter, onto each cupcake. Using leaf tip, pipe yellow beaks. With a toothpick, add melted-chocolate eyes. Form each nest with 2 tablespoons toasted coconut.