Easter Nests Recipe - Allrecipes.com
Easter Nests Recipe
  • READY IN ABOUT 2 hrs

Easter Nests

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 dozen cupcakes Change Servings
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  • PREP

    30 mins
  • COOK

    25 mins
  • READY IN

    1 hr 55 mins

Directions

  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.
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Reviews More Reviews

Mar 25, 2013

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!

 
Mar 03, 2013

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

 

6 Ratings

Apr 19, 2014

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

 
Apr 19, 2014

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

 
Mar 30, 2013

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. I used a grapefruit spoon to scoop out the centers of the cupcakes when cool. At my house there was no need to discard the cut-out portions since I have a hungry teen. Caution, keep a close watch on the coconut when toasting as it will burn quickly. I placed the toasted coconut in a bowl and after frosting the cupcakes just inverted them in the coconut, gently rolling the edges around a bit. I found it is better not to press down the center, since less coconut is needed in the center depression. The candy eggs need to touch some frosting to stick well. I used chocolate frosting for both the chocolate and vanilla cupcakes. Both turned out wonderful and looked exactly like the picture. I used Whoppers mini eggs. These cupcakes were a delightful and tasty novelty for Easter, and everyone complimented them and even took pictures. Thanks for sharing this recipe. I will make these every year from now on!

 
Mar 31, 2013

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

 

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Nutrition

  • Calories
  • 291 kcal
  • 15%
  • Carbohydrates
  • 35.5 g
  • 11%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 16.4 g
  • 25%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 229 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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