WHITE CHOCOLATE-COCONUT CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 12 cupcakes
Number Of Ingredients 0
Steps:
- For the cupcakes: Whisk 1 1/3 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt. In a separate bowl, beat 1 stick softened butter and 1 cup granulated sugar with a mixer on medium-high speed until fluffy, 4 minutes. Beat in 2 eggs, one at a time, then 1/2 teaspoon coconut extract. Beat in the flour mixture on low speed in three batches, alternating with 1/2 cup unsweetened coconut milk. Beat on medium-high speed until just combined. Divide among 12 lined muffin cups. Bake at 350˚ until the tops spring back when pressed, 20 to 25 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely.
- For the frosting: Pulse 2 sticks softened butter, 2 cups confectioners' sugar, 8 ounces melted white chocolate and 3 tablespoons unsweetened coconut milk in a food processor until smooth. Frost the cupcakes. Top with shredded coconut.
NO-BAKE CHOCOLATE EASTER NESTS
This recipe is from the Woman's Day website!! Fast & easy to make - perfect for a spring/summer party or Easter. Perfect for a kids school party and a wonderful recipe for your kids to help you with!! TIP: The nests can be made up to 3 days before serving. Store loosely covered at room temperature. Makes 12-18 depending on the size you make them.
Provided by Mom2Rose
Categories Dessert
Time 10m
Yield 12-18 nests, 12-18 serving(s)
Number Of Ingredients 4
Steps:
- Line 2 baking sheets with foil. Lightly coat with nonstick spray.
- Scrape condensed milk into a medium saucepan or microwave-safe bowl; add chocolate chips.
- Place over low heat and stir often, or microwave on high 2 to 4 minutes, stirring every minute, until chips melt and mixture is blended and smooth.
- Put noodles into a large bowl, pour on chocolate mixture and toss with a rubber spatula until noodles are coated.
- Drop generous 1/4 - 1/2 cupfulls on prepared baking sheets.
- Lightly spray fingertips with nonstick spray.
- Form mounds into nests making a depression in the center & fill with candies.
- Let nests cool to set.
- Store loosely covered at room temperature for up to 3 days.
Nutrition Facts : Calories 366.5, Fat 18.6, SaturatedFat 7.8, Cholesterol 11.2, Sodium 150, Carbohydrate 49.6, Fiber 2.6, Sugar 33.3, Protein 5.8
COCONUT EGG NESTS
Looking for an Easter activity that kids will enjoy assembling and eating? Try these sweet birds nest cookies. They're a snap to make and call for just a few ingredients. -Tonya Hamrick, Wallace, West Virginia
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1 dozen.
Number Of Ingredients 5
Steps:
- In a microwave-safe bowl, melt candy coating; stir in food coloring until blended. Stir in coconut. Drop by tablespoonfuls onto waxed paper into 12 mounds. Make an indentation in the center of each with the end of a wooden spoon handle. Fill each with three jelly beans. Let stand until set.
Nutrition Facts : Calories 127 calories, Fat 7g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 22mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 0 fiber), Protein 0 protein.
COCONUT NEST CUPCAKES
Vanilla cupcakes are dressed up for Easter with a sweet spring nest of toasted coconut and classic chocolate egg candies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes about 40 cupcakes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees with racks in the middle of the oven. Line 40 standard-size muffin cups with cupcake liners; set aside.
- Whisk together both flours, baking powder, salt, and baking soda in a medium bowl.
- Using an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until light and fluffy, 4 to 6 minutes, scraping down sides of bowl as needed.
- Reduce speed to medium and add eggs one at a time, beating to incorporate fully after each and scraping down sides of bowl as needed. Reduce mixer speed to low and gradually add flour mixture, alternating with buttermilk and ending with the flour. Beat in vanilla. The batter should be smooth and very thick.
- Fill prepared muffin cups halfway full with batter; transfer to oven and bake until a cake tester inserted into the center comes out clean, 15 to 20 minutes. Transfer to a wire rack and let cool completely.
- Using a 2-inch ice cream scoop, scoop buttercream on tops of cooled cupcakes; sprinkle buttercream with coconut, pressing to adhere. Using your thumb, make a well in the center of each scoop of buttercream; fill with chocolate eggs. Serve.
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EASTER BIRDS' NEST COCONUT CUPCAKES RECIPE
From southernliving.com
5/5 (1)Total Time 1 hr 30 minsAuthor Pam Lolley
- Prepare the cupcakes: Preheat oven to 350°F. Beat butter with a heavy-duty stand mixer on medium speed until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
- Stir together cake flour, baking powder, and salt in a medium bowl. Add flour mixture to butter mixture alternately with coconut milk, beginning and ending with flour mixture, beating at low speed just until blended after each addition. Beat in vanilla and coconut extracts.
- Spoon batter into 2 (12-cup) muffin pans lined with paper baking cups, filling each about three-fourths full. Bake in preheated oven until a wooden pick inserted in center comes out clean, 15 to 18 minutes. Cool in pans on wire racks 5 minutes. Remove cupcakes from muffin pans to wire racks, and cool completely, about 30 minutes.
- Prepare the frosting: Beat together cream cheese, butter, coconut milk, vanilla, coconut extract, and salt with a heavy-duty stand mixer on medium speed until creamy and smooth. Gradually add powdered sugar on low speed until well blended. Increase speed to medium-high, and beat until light and fluffy. Evenly frost cupcakes.
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