Lightly frost cupcakes with 1 cup chocolate buttercream; set aside.
Tint 2 tablespoons reserved buttercream pale yellow; place in a pastry bag fitted with a #349 Ateco leaf tip; set aside.
Tint remaining buttercream light blue; place in a pastry bag fitted with a #11 Ateco plain round tip, and pipe three bluebird heads, 3/4 inch in diameter, onto each cupcake.
Using leaf tip, pipe yellow beaks.
With a toothpick, add melted-chocolate eyes.
Form each nest with 2 tablespoons toasted coconut.
1 comment:
These are so super duper cute!!
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