Bird’s Nest Cupcakes

Cupcakes: Preheat oven to 350°F. Line 20 muffin cups with paper liners or spray with non-stick cooking spray. Whisk the flour, baking powder and salt in a medium bowl; set aside.

Cream the butter and sugar in the bowl of a mixer, fitted with the paddle attachment, on medium speed until light and fluffy. Add eggs, one at a time, scraping down the bowl between additions. Beat in vanilla. Add flour mixture alternately with milk, starting and finishing with flour and scraping bowl occasionally. Beat on high speed for 15 seconds.

Divide batter evenly among the prepared muffin cups. Bake 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 5 minutes before transferring the cupcakes to wire racks to cool completely.

Frosting: Beat the butter in the bowl of an electric mixer fitted with the paddle attachment on medium until fluffy. Scrape down the bowl. Gradually add the powdered sugar on low speed. When sugar is well blended, increase speed to medium and beat until smooth, occasionally scraping down the bowl. Beat in the vanilla. Add the milk, one tablespoon at a time until frosting has a spreading consistency.

Assembling the cupcakes: For toasted coconut, spread the coconut onto a baking sheet and bake for 5 minutes or until the coconut has browned. For tinted coconut, place the coconut into a zipper storage bag and add a few drops of green food coloring; seal the bag and massage until the coconut is evenly tinted. Place the coconut into a small bowl and set aside.

Frost each cupcake with a generous tablespoon of frosting. Invert the cupcakes and press into the coconut. Press 3 mini eggs into the center of each cupcake.