Bird’s Nest Cupcakes

by Karen Tack

Bird’s Nest Cupcakes

Use toasted coconut and Jordan almonds to create Bird's Nest Cupcakes.


*Brown paper liners can be purchased at

  • Scissors
  • 1 freezer weight zip lock bag, 1 quart

For the cupcakes:

  1. Place the toasted coconut in a medium bowl. Spread the chocolate frosting on top of each cupcake to cover. Use the back of a spoon to make a shallow indentation in the center of the frosting. Roll the frosted cupcakes in the coconut to cover completely.
  2. Break several of the pretzel sticks in half and insert them around the outside edge of each cupcake nest to look like twigs.
  3. Add several Jordan almonds in the center of 8 of the nests to look the eggs. 

For the chicks:

  1. Cut the circus peanut into 4 small beak shapes, about 3/4-inch in length.
  2. Tint the vanilla frosting with the food coloring to make yellow. Spoon the yellow frosting into the zip lock bag, press out the excess air and seal the bag. Snip a 1/4-inch corner from the bag. 
  3. Pipe a small mound of the yellow frosting on top of the 4 cupcakes without eggs to make the chicks. Add the orange candy for the beak. Pipe the eyes with the black decorating frosting. Continue with the remaining cupcakes.

Serves 12