Egg Nest Cupcakes
Egg Nest Cupcakes
Miz Helen's Kitchen
12 Cupcakes
Ingredients
1 cup sugar
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1-1/2 cups all purpose flour
1/2 teaspoon baking powder
dash salt
3/4 cup half and half
Directions
In a mixing bowl cream the sugar and butter together, until light and fluffy.
Add the eggs one at a time beating in between. Mix in the extract.
In a mixing pitcher, mix the flour, baking powder and salt.
Alternate the dry ingredients and the half and half into the sugar and butter, mixing until smooth. If the batter is to stiff, add more half and half.
Place cupcake liners into the cupcake tins.
Using a half cup scoop, fill the cupcake liners 3/4 full.
Bake at 350 degrees for 18 to 20 minutes, or until golden brown on top.
Remove from oven and place on cooling rack.
Buttercream Frosting
Ingredients
1/2 cup butter, softened
1 (pound) confectioners sugar, sifted
1 teaspoon vanilla extract
1 tablespoon half & half
Color Tint If Desired
Directions
In a mixing bowl, beat the butter until fluffy.
Add the confectioners sugar a little at a time.
Add the vanilla and half and half until desired consistency is reached.
Add more sugar or half and half if you need to.
Add the tint color at this time if you are tinting the frosting.
Make sure your cupcakes are completely cooled before you frost them.
Garnish For the Egg Nest Cupcakes
2 cups flake sweetened coconut, toasted
Any kind of sprinkles, jelly beans or little candy Easter Eggs.