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Easter Bird’s Nest Cupcakes Recipe

BB_02.xx.23_Easter_Birdsnest_Cupcakes

Cook Time: 20 minutes

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BB_02.xx.23_Easter_Birdsnest_Cupcakes

Ingredients

Cupcakes 

  • 2 cup all purpose flour
  • 2 tsp Clabber Girl Baking Powder
  • Pinch of salt
  • 1/2 cup Crisco Butter Flavored All-Vegetable Shortening
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 1/2 tsp Spice Islands Pure Vanilla Extract
  • 1/4 cup Crisco Pure Vegetable Oil
  • 1/2 cup whole milk

Frosting 

  • 1 1/2 cup Crisco Butter Flavored Shortening
  • 2 cup powdered sugar
  • 1 1/2 tsp pure vanilla extract
  • 2 tbsp milk
  • Food coloring (optional)

Topping 

  • Toasted shredded coconut
  • Bag of milk chocolate candy eggs

Directions

  1. Preheat oven to 375 degrees F. Whisk together flour, baking powder and salt then set aside.
  2. In a large bowl, use a hand mixer (or stand mixer) to cream the shortening and sugar together. Then add the eggs and vanilla and mix until combined.
  3. Next, mix together the flour mixture and the wet mixture in third increments. Once combined, add the milk and vegetable oil. Be careful not to over mix.
  4. Place cupcake liners in a cupcake baking tray and fill each cupcake liner about 3/4 full.
  5. Bake for 20 minutes or until a toothpick inserted comes out clean. Set aside to cool while preparing the frosting.
  6. For the frosting, use a hand mixer (or stand mixer) to cream the shortening. Then add the sugar, vanilla, and milk to combine. At this time, food coloring can be added if desired. Set aside.
  7. Top cooled cupcakes with frosting, toasted coconut shavings and candy eggs.

Easter Bird’s Nest Cupcakes Recipe

BB_02.xx.23_Easter_Birdsnest_Cupcakes

Cook Time: 20 minutes

Ingredients

Cupcakes 

  • 2 cup all purpose flour
  • 2 tsp Clabber Girl Baking Powder
  • Pinch of salt
  • 1/2 cup Crisco Butter Flavored All-Vegetable Shortening
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 1/2 tsp Spice Islands Pure Vanilla Extract
  • 1/4 cup Crisco Pure Vegetable Oil
  • 1/2 cup whole milk

Frosting 

  • 1 1/2 cup Crisco Butter Flavored Shortening
  • 2 cup powdered sugar
  • 1 1/2 tsp pure vanilla extract
  • 2 tbsp milk
  • Food coloring (optional)

Topping 

  • Toasted shredded coconut
  • Bag of milk chocolate candy eggs

Directions

  1. Preheat oven to 375 degrees F. Whisk together flour, baking powder and salt then set aside.
  2. In a large bowl, use a hand mixer (or stand mixer) to cream the shortening and sugar together. Then add the eggs and vanilla and mix until combined.
  3. Next, mix together the flour mixture and the wet mixture in third increments. Once combined, add the milk and vegetable oil. Be careful not to over mix.
  4. Place cupcake liners in a cupcake baking tray and fill each cupcake liner about 3/4 full.
  5. Bake for 20 minutes or until a toothpick inserted comes out clean. Set aside to cool while preparing the frosting.
  6. For the frosting, use a hand mixer (or stand mixer) to cream the shortening. Then add the sugar, vanilla, and milk to combine. At this time, food coloring can be added if desired. Set aside.
  7. Top cooled cupcakes with frosting, toasted coconut shavings and candy eggs.

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