Friday, April 3, 2009

Baby Blue Bird Cupcake

These cupcakes can be made in nearly any of Demarle's Flexipan Trays. They're cute, seasonal and a great dessert to make as a family! Martha Stewart's full recipe for both cupcakes can be found on her website.

Makes 24 cupcakes
1½ C. shredded coconut, toasted
1 box cake mix (flavor of your choice)
Vanilla frostingYellow and blue food coloring
1 Tbls. melted chocolate

Toasted coconut:Preheat oven to 350 degrees. Place Silpat or Flexipat on Perforated Baking Sheet. Spread coconut on Silpat/Flexipat. Bake about 10 minutes or until just beginning to brown. Remove from oven, let cool.

Directions:Place any Muffin Tray on Perforated Baking Sheet. Bake cupcakes according to package, let cool. Frost cupcakes with 1 cup frosting, set aside. Tint 2 Tablespoons frosting with yellow food coloring. Tint remaining frosting light blue and place in pastry bag with small round tip. Pipe three bluebird heads, 3/4 inch in diameter, onto each cupcake. Using knife, create yellow beaks on birds. With a toothpick, add melted-chocolate eyes. Form each nest by spreading 2 tablespoons toasted coconut around birds.

No comments:

Post a Comment


Receive Recipes & Specials via Email

join our mailing list
* indicates required


Seasonal Foods