Easter Cupcakes

You have to have a cupcake for Easter! My sister spotted this cute idea somewhere and I had to try to recreate it!

Easter Cupcakes

Ingredients:

• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups of sugar or vanilla sugar
• 2 large eggs, room temperature
• 2 egg yolks, room temperature
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon of baking soda
• pinch of salt
• 1/2 cup milk
• 1/2 cup of cream
• 2 teaspoons of vanilla extract

Beat butter on high until soft for 30 seconds. Add sugar. Beat on medium-high until light and fluffy.
Add eggs and egg yolks one at a time, beat for 30 seconds between each.
Whisk together flour, baking powder, salt and baking soda, in a bowl. Measure out milk and vanilla extract in another glass.
Mix in the flour mixture then the milk mixture, alternating between the two and ending with the flour.
Scoop into cupcake papers about 3/4 full.

Bake for 18-22 minutes at 350F or until a toothpick comes out clean.

Let them cool completely before frosting.

*Bakespace.com

Frosting:
To save time I used the store bought cream cheese frosting (gasp!) I know... but in a pinch it totally works!

For the coconut, I used green food coloring in a Tupperware container. Start with about 5 drops and shake it around before the coconut goes in. Then add 1 cup sweetened coconut to the tuperware with lid and shake shake shake. Add green food coloring to your liking.

When the cupcakes have cooled completely, frost them and then dip the tops into green coconut. I added 3 mini Cadbury Robbins Eggs to the top to look like a little bird's nest <3