Bird Nest Cupcakes

• 19 March 2008

Last week when pouring toasted coconut over my new favorite ice cream, an idea came to me for an Easter cupcake. Here are the results! I used pretty jordan almonds in pastel shades from Cost Plus World Market, the Magnolia Bakery recipe for chocolate cupcakes and their signature vanilla buttercream frosting. I bought a bag of sweetened coconut and toasted about a cup in the oven on 350 degrees for several minutes. Make sure you lay out the coconut in a thin layer before toasting.

If you really wanted to go the extra mile, you could present each cupcake on a bed of wheatgrass or even in a terra cotta container of wheat grass. You'd probably make it onto Sk*rt if you did that :)

Today we are spending a LOT of time preparing for our Easter camping trip in Southern Utah but I'm going to try and squeeze in a couple of deliveries before I eat them all. This morning I discovered that cupcakes make an excellent breakfast :) Better get 'em out of here....


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