Easter Nests

Easter Nests

7
Alix S. 0

"These Easter egg nest cupcakes are a hit. Everyone loves them!"
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Ingredients

1 h 55 m servings 291 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 35.5g
  • 11%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 229 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners.
  2. Beat cake mix, water, vegetable oil, and eggs in a mixing bowl using an electric mixer, on low speed until mixture is moistened, 30 seconds. Increase speed to medium and beat until batter is smooth, 2 more minutes. Fill prepared cupcake cups about 2/3 full with batter.
  3. Bake cupcakes in the preheated oven until a toothpick inserted into a cupcake comes out clean, 18 to 23 minutes. Remove cupcakes from oven and turn oven heat up to 400 degrees F (205 degrees C). Let cupcakes cool.
  4. Spread coconut into a large, shallow baking pan or onto a baking sheet; toast in the hot oven until coconut is golden brown, about 7 minutes. Cool.
  5. Cut a piece out of the top of each cupcake to leave a hollow depression about 1/2 inch deep and 1 1/2 inches across. Discard cut-out portions. Frost cupcakes with chocolate frosting and cover frosting with toasted coconut. Place 3 egg-shaped candies in the small depression on top of each cupcake.

Reviews

7

They're adorable, but there is a typo! "Discard cut-out portions"??! Are you crazy? Lol. It SHOULD read: Cook enjoys the spoils. :-)

Super cute! I used strawberry jam instead of frosting because I filled the cupcakes with strawberry jam and the frosting just seemed like too much. The toasted coconut is a wonderful idea!

ADORABLE and DELICIOUS! I used a yellow cake mix...Can't wait to make these for the kids for Easter~YUM! Thanks for sharing. :)

A Big Hit! I made this pretty much exactly by the recipe and found it easy to follow. The only exception is that I made both chocolate and vanilla cupcakes according to directions on the boxes...

Delicious! And super cute!!! Used the whipped chocolate frosting!

These were absolutely delicious. I thought I might have burned the coconut but the darker the better!

I made these for an Easter Bake Sale fundraiser for our ladies' auxiliary to the local fire dept. They were the first items sold! Easy to put together, inexpensive, and so cute. I made extras fo...