Bird's Nest Cupcakes
Start by toasting some plain shredded coconut. Spread the coconut out on a cookie sheet and bake at 300 degrees for about 5 minutes or until the coconut is your desired shade of toasty!
The cooking time will depend on the size of the coconut shreds, so keep an eye on it. It can go from toasted to burnt in less time than you can say "Hey, stop hitting your sister with that Batmobile..."
Give your cupcake a thin layer of white icing. No need to make it pretty, it's just going to get smothered with coconut.
Using a Wilton 4B Decorating Tip or something similar, pipe a couple spirals around the top of the cupcake. Again, don't worry about pretty, it's about to get smooshed.
Use your hands to gently push the toasted coconut into your icing. You'll want to apply the coconut immediately after icing the cupcake because if the icing begins to crust over the coconut will not stick as well.
Finally, add some little candy eggs.
Grassy Knoll Cupcakes
Start by tinting some un-toasted shredded coconut green. To do this place some shredded coconut in a bowl, and dip a fork in some green icing colouring.
Stir the coconut with that fork, adding a splash of water to help the colour spread evenly.
Ice a cupcake with a thin layer of green icing and then roll the cupcake in your coloured coconut.
Press three small candy eggs into the icing. The eggs will stick best if you dip them in the green icing first.
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