Easter Nest Cupcakes
 
Prep time
Cook time
Total time
 
These almond cupcakes are all dressed up for Easter, topped with a Jordan almond candy nestled in a toasted coconut nest. Toasted coconut is sweet and crunchy and makes a natural straw colored nest and the Jordan almonds carry out the almond flavor theme. Substitute any candy or use candied Easter eggs if you prefer. This almond cake recipe is moist and flavorful, and along with French Almond Buttercream, makes a lovely tasting cupcake for any occasion.
Recipe type: Dessert | Cupcakes | Butter Cakes
Ingredients
Batter:
  • 3 cups all-purpose flour
  • ⅔ cup blanched, finely ground almonds
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1½ cups (3 sticks) unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons pure almond extract
  • 1 teaspoon pure vanilla extract
  • 1⅓ cups sour cream, room temperature
Classic French Almond Buttercream:
  • 2 large eggs
  • 2 large egg yolks
  • 1 cup granulated sugar
  • ½ cup water
  • 1¾ cup (3½ sticks) unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract
Topping:
  • 2 cups sweetened coconut, toasted
  • Jordan almonds
Instructions
Preheat oven to 350 degrees F. Prepare two standard 12-cup muffin pans; line with paper cupcake liners.
Batter:
  1. In a medium mixing bowl, combine flour, ground almonds, baking powder, baking soda, and salt; sift or whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  3. Add eggs one at a time, beating until thoroughly mixed. Add the almond extract and vanilla extract along with the last egg. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  4. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the sour cream, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and sour cream, ending with the last portion of the flour, and stirring just until blended.
  5. Spoon the batter into the cupcake liners. Fill ⅔ full, using about ¼ cup of batter per cup. Tip: Avoid over-filling the liners which may cause the batter to run-over the sides when baking. It is better to bake any remaining batter separately after the first pan of cupcakes has finished baking.
  6. Bake: Bake, rotating pan halfway through, 20 minutes, or until the cakes are just firm and spring back when gently pressed, and a toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Cool slightly in cupcake pan, and turn out of pan when cool enough to handle. Repeat process with any remaining batter. Cool cupcakes completely on a wire cooling rack before frosting and decorating.
Topping:
  1. Spread the coconut in a large baking pan with sides, toast in the 350 degree oven for 5 to 8 minutes, stirring occasionally, until lightly browned. Remove from oven. Set aside to cool until ready to use.
Classic French Almond Buttercream:
  1. In a large bowl of an electric stand mixer fitted with the whisk attachment combine eggs and egg yolks. Whisk on medium high speed for 5 to 8 minutes until the eggs become thick and lemon colored and drop in ribbons when the beater is lifted. Tip: continue beating the eggs until the sugar syrup is cooked.
  2. Meanwhile, in a medium size heavy saucepan, preferably non-stick, combine sugar and water. Heat over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan.
  3. When the syrup looks clear increase the heat to medium high and bring to a boil, without stirring, until the syrup reaches a temperature of 238 degrees F, a soft-ball stage, using a candy or instant read thermometer to gauge the temperature. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup. Immediately remove pan from the heat. Optional: As soon as the syrup reaches 238 degrees F. immediately remove from the heat and pour the syrup into a glass measuring cup to stop the cooking. Be careful, the sugar is extremely hot and will burn your skin if you touch it.
  4. Quickly, as soon at the sugar syrup is done cooking, stop the mixer, pour a small amount of syrup into the beaten egg yolks, immediately turn the mixer on to high speed and beat for 5 to 10 seconds still using the whisk attachment. Turn the mixer off again, pour a little larger amount of syrup in the eggs, and immediately turn the mixer on to high speed for 5 to 10 seconds. Continue with the remaining syrup. Tip: You want to work quickly as the sugar starts to harden and thicken pretty quickly. Don’t allow any syrup to pour onto the whisk as it will spin the syrup around the sides of the bowl.
  5. Once all the sugar has been added to the eggs, continue beating the mixture at high speed, about 5 minutes longer, or until the mixture is cool. Tip: Touch the mixture and make sure it has cooled to room temperature. Also the outside of the bowl should feel cool to the touch.
  6. Stop the mixer, remove the whisk and attach the paddle. With the mixer on medium speed add the butter, about 2 tablespoons at a time and mixing 20 to 30 seconds after each addition. While adding the butter, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. The Buttercream may look curdled after the butter is added, but it will become smooth as you continue to beat it. Add the vanilla and almond extracts and continue beating until the Buttercream is thick and smooth, about another 2 to 3 minutes.
  7. Buttercream should be used immediately, or refrigerate until ready to use.
  8. Decorate and Topping: Using an offset spatula, Spread about a ¼ inch layer of Buttercream over the top of each cupcake. Sprinkle the toasted coconut around the top in a ring. Place a Jordan almond in the middle of each cake.
Recipe Notes
Pan: Two Standard 12-Cup Muffin Pans Pan Prep: Paper Liners Oven Temp: 350° Yield: 30 Cupcakes Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Buttercream Tips

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Recipe by at https://thebakingpan.com/recipes/cupcakes/easter-nest-cupcakes/