Thursday, March 31, 2011

Baby Bird Cupcakes

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You will need
  • Frosted cupcake
  • Toasted coconut flakes
  • Candy eggs or jelly beans (I used Cadbury Mini Eggs)
  • Heart confetti sprinkles (2 orange or yellow hearts per bird)
  • Black edible marker (or black food coloring and a fine tip paintbrush/toothpick)

Directions

Frost your cupcake and roll in toasted coconut flakes. To toast coconut flakes, preheat oven to 350ºF. Spread shredded or flaked coconut on a baking sheet and bake until golden, about 2 to 5 minutes, stirring about every 30 seconds. Watch carefully because coconut burns very easily!
Press in the middle with your finger to form a little indent to rest the eggs.



I used these Cadbury Mini Eggs, but any kind of candy eggs or even jelly beans will work fine.



Place your eggs in the "nest".


To make the birdies add some eyes with edible marker or black food coloring and a fine tip paintbrush/toothpick.


Take 2 orange or yellow heart sprinkles and attach the beaks with some frosting from your cupcake, with the point of the hearts facing out.


I saw a similar cupcake on Martha Stewart's website, but she had piped on the little birds and beaks with icing, so I came up with a more simple and delicious alternative that is just as cute. Even make different color birds using the other colored chocolate eggs!

  
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5 comments:

  1. Totally precious! Another great idea!

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  2. Great idea! You can never go wrong with chocolate eggs. :)

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  3. Thank you for the great idea! They were much easier than piping them on and they turned out wonderfully! I made chai cupcakes and frosting and the coconut went well with them.

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  4. Kat, these turned out sooo cute! I love the different colors! Well done :) thank you for sharing!

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