Nesting Baby Bluebird Cupcakes Recipes
NESTING BABY BLUEBIRD CUPCAKES
Steps:
- Reserve 1 teaspoon melted chocolate for decorating. Fold remaining chocolate into 2 cups buttercream with a flexible spatula. Using an offset spatula, spread chocolate buttercream in a smooth layer over each cupcake.
- Tint 1/2 cup remaining buttercream bright yellow with gel-paste food color. Transfer to a pastry bag fitted with a small V-leaf tip (#349). Tint remaining buttercream blue. Transfer to a pastry bag fitted with a medium plain tip (#11).
- Pipe three small blue mounds (about 3/4 inch in diameter) for bluebird heads onto each cupcake. Pipe tiny yellow beaks on each head. With a toothpick, paint on melted-chocolate eyes. Refrigerate 30 minutes to allow frosting to set. Cupcakes can be refrigerated up to 1 day in airtight containers; bring to room temperature before proceeding.
- To finish, form each nest with 2 tablespoons toasted coconut, patting it into frosting around edge of cupcake with your fingertips.
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- Put the 50g of desiccated coconut in a bowl and add 5 tablespoons of boiling water. Stir then leave to soak and soften while you make the cupcake mix. Preheat the oven to 200°C, fan 180°C, gas 6. Line a 12-hole muffin tin with deep paper cases. Melt the coconut oil and then let it cool.
- Sift the flour, bicarb, sugar and salt into a mixing bowl. Break the egg into a jug and beat lightly. Add the milk, coconut cream and oil; stir to combine. Add the grated zest of 1 lime, then stir in the soaked coconut. Pour this mixture into the dry ingredients and stir to combine, making sure that you don't have any pockets of flour left, but don’t overmix or the cupcakes will end up tough.
- Divide between the cake cases (don’t over-fill) and bake for 18-20 minutes until risen and firm. While the cupcakes are cooking, zest the half lime into a bowl for the icing and set aside, then squeeze the juice from all the limes. Mix into the icing sugar in a small bowl. As soon as the cupcakes come out of the oven, prick the tops with a fork or cocktail stick, then brush this lime syrup on generously until it has all been used up. Leave to cool.
- Beat the butter for the icing with the lime zest and a pinch of salt until very soft and creamy. Gradually add the icing sugar; once it’s all incorporated, add the coconut cream and beat until the icing looks almost white.
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