Bird's Nest Cupcakes

Bird's Nest Cupcakes
Bird's Nest Cupcakes

Bird's Nest Cupcakes


Yellow Cupcakes

  • 1 3/4 Cup all-purpose flour
  • 1 3/4 Teaspoon baking powder
  • 1/4 Teaspoon salt
  • 1/2 Cup Country Crock
  • 1 1/2 Cup granulated sugar
  • 1 Teaspoon vanilla extract
  • 2 large eggs
  • 1 Cup milk

Bird’s Nest Icing

  • 1 Cup Country Crock
  • 1/4 Cup raw honey
  • 2 Cups sweetened shredded coconut, toasted
  • 36 pieces egg-shaped candies or jelly beans


Yellow Cupcakes

Position a rack in the center of the oven and preheat to 350°F. Line a muffin pan with 12 paper cupcake liners. In a small bowl, stir the flour, baking powder and salt together.

In the bowl of a stand mixer fitted with the paddle, cream the Country Crock and sugar together until smooth. Add the eggs and vanilla extract and mix until smooth. Scrape down the sides of the bowl. Add the dry ingredients and the milk, alternating between the two, and mix until smooth.

Divide the batter among the cupcake cups, filling about halfway full. Bake until light golden brown, about 18 to 22 minutes. 

Bird’s Nest Icing

In a large mixing bowl, combine the Country Crock, honey and coconut and mix until evenly combined. Spread the icing on the top of each cupcake and decorate with egg candies or jelly beans.

Cupcake Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Cupcake Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.

Cupcake Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based cakes; sauternes or sweet German wines with pound cake, cheesecake, and fruit tarts or pies; sweet chenin blanc or muscat, Alsatian vendange tardive (late harvest) wines, or sec or demi-sec vintage or non-vintage champagne or sparkling wine with frosted white or yellow cakes; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines,