Nesting Baby-Bluebird Cupcakes

By mollydahma

When preparing the chocolate buttercream frosting, reserve 1 1/2 cups buttercream and 1 teaspoon melted chocolate.

Ingredients

• 1 1/2 cups shredded coconut (about 5 ounces)
• Vanilla Cupcakes
• Chocolate Buttercream
• Yellow and light-blue food coloring

Details

Servings 12
Adapted from marthastewart.com

Preparation

Step 1

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.