Ingredients and Weight:
- 1 box of yellow cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 eggs
- 1/2 cup shredded coconut
- 1/3 cup mini chocolate chips
- 1/4 cup chopped walnuts
- 1 bag of mini marshmallow candies
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
2 (easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a cupcake tin with 8 paper liners.
- In a large bowl, combine cake mix, water, oil, and eggs. Beat until well combined.
- Stir in shredded coconut, chocolate chips, and walnuts.
- Fill cupcake liners about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool completely.
- In a small saucepan, melt 1/4 cup of mini marshmallow candies over low heat.
- Dip the top of each cupcake into the melted marshmallow.
- Immediately press additional mini marshmallows into the top to resemble a bird's nest.
Nutritional Information:
- Calories: 250 per cupcake
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Sugar: 25g
- Protein: 3g
Dish Characteristics:
- Moist and fluffy cupcakes
- Sweet and crunchy toppings
- Festive and fun Easter-themed presentation
User Comments:
- "These cupcakes were a hit with my kids! They loved the marshmallow 'bird nests'."
- "I used different colored shredded coconut to create a rainbow of bird nests."
- "Perfect for Easter brunch or a dessert table."
Special Precautions and Tips:
- Be careful not to overfill the cupcake liners, as they will rise during baking.
- If you don't have any mini marshmallows, you can use regular-sized marshmallows and cut them into smaller pieces.
- To make the marshmallow nests more secure, you can drizzle a little melted chocolate over the top.
