Coconut Nest Cupcakes


Easter Coconut Nest Cupcakes

Prep Time: 20 minutes

Cook Time: 20 minutes

Serving Size: 12

Easter Coconut Nest Cupcakes


  • 125g unsalted butter, softened
  • 125g sugar
  • 125g plain flour
  • 1/2 tsp McKenzie’s Bi- Carb
  • 1 tsp McKenzie’s Baking Powder
  • 2 eggs
  • 2 tsps vanilla essence
  • 2 tbs full cream milk
  • Butter Cream Icing:
  • 125g unsalted butter, softened
  • 250g pure icing sugar
  • 1 tsp vanilla essence
  • 2 tsps full cream milk
  • 1 cup McKenzie’s Shredded Coconut


  1. Preheat oven to 180°C. Line a 12 x 1/3 cup capacity muffin pan with cupcake patties.
  2. Using an electric mixer on medium setting, mix all ingredients except the milk. Gradually add the milk and mix just until smooth.
  3. Divide the mixture across the12 cupcake patties. A generous tablespoon should be sufficient. The mixture should triple in size once baked.
  4. Bake for 15-20min or until cake skewer inserted into the centre comes out clean. Allow to cool.
  5. Butter Cream icing: Beat butter with icing sugar using an electric mixer. Beat in vanilla essence and milk. Beat until smooth. Adding extra milk or icing sugar if necessary. Use a piping bag to decorate swirls onto cooled cupcakes or use a spatula to slather generously over each cupcake.
  6. Lightly toast coconut in a small frying pan over low heat. Gently stirring occasionally.
  7. Sprinkle butter cream with toasted coconut and top with easter eggs.


Tips/Variations: Try these variations Lemon Cupcakes: Add two tsps of finely grated lemon rind at step 2. For Chocolate Cupcakes: Add two tbs of cocoa at step 2. Chocolate icing: Melt 90g of dark chocolate and 30g unsalted butter in a bowl sitting over a pot of gently simmering water. Stir until melted, then add 1 cup icing sugar and 2 tbs of hot water. Mix well. Mini Cupcakes: For younger children mini cupcakes would be ideal. Use 24 mini muffin tray with mini cupcake patties.


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