Bird’s Nest Cupcakes

Josh and I are so excited that spring is finally here! We are so ready for warm weather, cookouts, and taking our dogs for walks in the park.

For those that don’t know, I really enjoy baking when I have free time. I wanted to share my favorite cupcake recipe that I make every spring. These are Josh’s favorite cupcakes.

2015-04-01_0001.jpg

Recipe from Better Homes and Gardens.

Bird’s Nest Cupcakes
Ingredients:
1 cup butter
4 eggs
2 3/4 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 8 ounce carton sour cream
1/3 cup orange juice
1 tablespoon finely shredded lemon peel
1 tablespoon finely shredded orange peel
2 tablespoons lemon juice
1 1/4 cups sugar
1 recipe cream cheese citrus frosting or 1-1/2 cups other frosting
4 cups chow mein noodles
Speckled jellybeans. I used Jelly Belly Cold Stone Ice Cream Parlor Mix.

Directions:
Allow butter and eggs to stand at room temperature for 30 minutes. Line twenty-eight muffin cups with paper bake cups.
2015-04-01_0002.jpg

In a medium bowl stir together cake flour, baking powder, baking soda, and salt.
2015-04-01_0003.jpg

In a small bowl combine sour cream, orange juice, lemon peel, orange peel and lemon juice. Set aside.
2015-04-01_0004.jpg

Preheat oven to 350 degrees F. In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed about 3 minutes or until light and fluffy, scraping side of bowl occasionally.
2015-04-01_0005.jpg

Beat in eggs, one at a time, beating well after each addition.
2015-04-01_0006.jpg

Alternately add flour mixture and sour cream mixture to butter mixture, beating on low speed after each addition just until combined.2015-04-01_0008.jpg

Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
2015-04-01_0008-3.jpg

Bake for 15 to 17 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

Make the frosting.

Cream Cheese Citrus Frosting:
In a large mixing bowl beat two 3 ounce packages cream cheese, softened; 1/3 cup butter, softened; 1 1/2 teaspoons vanilla, and if desired, 1/2 teaspoon finely shredded orange peel with an electric mixer on medium speed until light and fluffy. I added a little bit of finely shredded lemon zest too even though the recipe didn’t call for it. Gradually beat in 4 1/2 cups powdered sugar and enough milk (1-2 tablespoons) to make spreading consistency. Keep frosting refrigerated until using and keep cupcakes refrigerated once frosted.
2015-04-01_0008-2.jpg

Frost cupcakes with cream cheese citrus frosting. 2015-04-01_0008-4.jpg

Top each cupcake with a “nest” of chow mein noodles and 3 jellybeans “eggs”. Enjoy!
2015-04-01_0009.jpg
2015-04-01_0011.jpg
2015-04-01_0012.jpg
2015-04-01_0013.jpg

Comments

comments

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>