Easter Coconut Chirper Cupcakes

By AnneS

Ingredients

• 1 yellow cake mix
• 2 cups unsweetened shredded coconut, divided
• 1/2 teaspoon each coconut extract and fresh lime zest
• 24 large or jumbo-sized marshmallows
• 2 cups prepared vanilla frosting
• 48 mini chocolate chips
• 24 whole almonds
• 12 red taffy candy chews (like Airheads) I used red foam mat...

Preparation

Step 1

Heat oven to 350 degrees.

Prepare cake mix according to package directions, adding 1/2 cup coconut, coconut extract and lime zest. pour batter into lined 24 well muffin tin. Bake 18 minutes. Let cool.

Using scissors, snip off small section of rounded side of marshmallows. Place cut side down on rack set in baking pan. Pour frosting over marshmallows; coat with remaining coconut. Press 2 chocolate chips (eyes) and 1 almond (beak) into frosting. You can roll out taffy chew and cut into feet and combs, or use the foam pieces I already cut! Press combs into the top of heads. Using the frosting as glue, attach marshmallows and feet to cupcakes. ADORABLE!