I am kind of sort of in love with these cupcakes.
Basically, they are spring in a cupcake, and basically they just make me smile. It helps that they taste amazing too.
This was my fist angel food cake experience and well, let’s just say it will not be my last.
So light and soft.
AND the coconut frosting.
I love coconut, and for me Easter and coconut just go together, hope you feel the same.
I’ll make up for all the coconut soon. Promise.
Hey, at least I made you another gift…
Oh and the nest? It’s buttery phyllo dough, cut into strips and baked to crispy perfection.
It is the best thing ever.
Really though, doesn’t it look like a nest? It makes me so excited.
AND then there are the mini Cadburry eggs.
I mean, the eggs are not required, but they are stinkin’ cute. You have to add them.
Sorry for the crazy, short, semi annoying post. I am writing this in code and it is the worst thing. There is something going on with the site that my brain just could never understand. I am told that it a WordPress update that is not compatible with Ziplist (my recipe plugin) or something. Hoping it gets worked out soon, but you can thank Ahmed at DigitalFyre.com for getting this post out. Ahmed is kind of like my superhero and he fixes everything. All the tech stuff. He’s amazing and he also NEVER sleeps. NO JOKE. He’s seriously super man.
Place the can of coconut milk standing right side up in your freezer for 1 hour or in your fridge overnight.
Lightly grease a muffin tin or line with cupcake liners. Set aside.
In a medium bowl combine the powdered sugar, cake flour and salt.
In the bowl of a stand mixer combine the egg whites, water, vanilla extract, coconut extract and cream of tartar. If you do not have a stand mixer use a large bowl and a hand mixer. Mix the whites on low-speed until foamy on top. Turn the speed up to medium and begin to slowly add the 1/2 cup of granulated sugar about 1-2 tablespoons at a time. Once all the sugar has been added turn the mixer to high and whisk until medium peaks form, about 3-5 minutes. Make sure to not beat the whites until stiff and glossy. The whites should flop over when lifted with your hand or the whisk.
Sift half the flour mixture over the whites and gently fold into the whites. Sift in the second half and gently fold it into the whites until incorporated. Fold in the chocolate chips.
Spoon the batter into 15 cupcake molds (they will seem full, but that is what you want). Bake for 15-18 minutes or until the tops are just slightly golden. Remove and increase the oven temp to 350 degrees F. Allow the cupcakes to cool before frosting.
Lay the phyllo sheets flat on a cutting board. Using a sharp knife cut the sheets into very thin strips. Place the strips in a bowl and either toss with 2 teaspoons melted butter or very lightly spray with cooking spray. Divide the strips among 12-16 empty muffin cups and bake for 5-8 minutes or until lightly golden brown and crisp. Remove from the oven and allow to cool.
Take the cold can of cocnut milk out of the freezer and flip the can over. Open the can so the liquid is now on top. Pour the liquid into a container/bowl and save for another use. Spoon the solid coconut cream into a bowl and whip with an electric mixer on high speed for 30 seconds. Add the powdered sugar, cocoa powder and vanilla extract. Whisk another minute or until combined and fluffy. Place in the fridge until ready to use.
Spread the frosting over the cupcakes. Sprinkle each cupcake with toasted coconut. Now add the phyllo dough strips, pushing down gently to adhere. Top with 3 Mini Cadburry Eggs.
*Cupcakes adapted from [The Kitchn | http://www.thekitchn.com/recipe-airy-angel-food-cupcake-139321]. *Phyllo Nest inspired by [Martha Stewart | http://www.marthastewart.com/343515/phyllo-nests]
So cute, love this!!! Question – Can i use this recipe to make 3 8″ round cakes?? What would the change in recipe/time/temp be??
Hey Hannah! I think that would work! I would leave the recipe and oven temp all the same. Not sure on the baking time, but I would guess around 25-30 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Just made these today…delicious and so cute!! Do you think they would keep ok in the fridge, assembled, for 3 days?
Yes! I thinking keeping in the fridge should be fine. So glad you loved these. Thank you!
I’m in love with cupcakes!! 🙂 Super cute! And your nails are too! 😉
Thanks so much, Jocelyn!! Hope you are having a great weekend!
These are super gorgeous Tieghan!!!
They are super adorable! Love the phyllo nest for something a bit different.
Thanks so much, Lily!
I am kind of sort of in love with these cupcakes too!! The absolute perfect cupcakes for easter. The phyllo strips is such a great idea! Hope you have a Happy Easter!
Hands down, best nest cupcakes EVER!
Your cupcakes look delicious (I am making angel food cupcakes this week-end too…so yummy!), and I just love your gif! So creative 🙂 Have a great Easter!
What a fabulous idea! I’ve never seen coconut like that before. It looks perfectly like a nest! Happy Easter!
These are the cutest and so perfect for Easter. The coconut frosting, phyllo nests, and Cadbury eggs are the best toppers!
Thank you, Laura! I love the phyllo dough nest!
Happy Easter, hope you have a great one!
These are just precious! I love little nest cupcakes for Easter! I love that you used phyllo dough instead of the typical coconut. Also, chocolate coconut frosting sounds to do for. In my opinion, there can NEVER be too much coconut 😉
Agree, agree!! Never too much coconut!!
Thanks Rachael! Have a great Easter!