Note: When preparing the chocolate buttercream frosting, reserve 1 1/2 cups buttercream and 1 teaspoon melted chocolate.
1 1/2 cups shredded coconut (about 5 ounces)
Butter Yellow Cupcakes (Betty Crocker Super Moist is my fav!)
Chocolate Buttercream (see recipe below)
Yellow and light-blue food coloring
Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet; bake until light brown, 8 to 10 minutes, rotating pan once. Set aside to cool.
Lightly frost cupcakes with 1 cup chocolate buttercream; set aside. Tint 2 tablespoons reserved buttercream pale yellow; place in a pastry bag fitted with a leaf tip; set aside.
Tint remaining buttercream light blue; place in a pastry bag fitted with a plain round tip, and pipe three bluebird heads, 3/4 inch in diameter, onto each cupcake. Using leaf tip, pipe yellow beaks.
With a toothpick, add melted-chocolate eyes. Form each nest with 2
tablespoons toasted coconut.
Chocolate Buttercream Frosting
3/4 cup sugar
3 large egg whites
1 cup (2 sticks) plus 6 tablespoons unsalted butter, room temperature
3 ounces semisweet chocolate, melted and cooled
Combine sugar and egg whites in the bowl of an electric mixer fitted with the whisk attachment. Place over a pot of simmering water; whisk until hot and sugar is completely dissolved, about 3 minutes. Transfer bowl to mixer stand,
and beat on high speed until cooled, 7 to 10 minutes.
Replace whisk with paddle attachment, and set mixer on medium-high speed; add butter, 1 to 2 tablespoons at a time, until incorporated. Beat in chocolate. If not using immediately, refrigerate buttercream in an airtight container for up to a week. Bring to room temperature, and rebeat or stir vigorously before using.