Cupcake Kit

I think it's safe to say that almost everyone loves cupcakes. The new Cupcake Kit (Chronicle Books) includes 250 adorable cupcake liners (mini and regular sizes, in seven colors/patterns!), a reusable pastry bag with assorted piping tips, and a recipe book from noted cookbook author Elinor Klivans.

It's also great as a gift idea for the aspiring baker in your life. For about $20, you can get everything you need to get started. It's a fun and recession-friendly way to entertain and thrill friends and guests. A total bargain for the kitchen.

The lovely booklet has 14 yummy recipes for year-round entertaining, as well as tips on ingredients, icing, and storage. Try your hand at making the pretty Chocolate Butterfly Cupcakes. Got a wedding reception? No problem. Whip up some Rose Petal Wedding Cupcakes. The White Christmas Cupcakes look so good I might make them now.

And check out the cute Coconut Nests recipe below! It's sure to make you smile.

Once you get the hang of it, get the matching companion The Cupcake Deck. The recipe cards are a great way to get more baking inspiration.

Coconut Nests

Makes 12 medium cupcakes

These whimsical cupcakes are just right for Easter or any spring celebration. Pastel-colored jelly beans tucked into a coconut nest top the cupcakes, but small candy eggs or other pastel candies could also be used.

Cupcakes

1 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, at room temperature
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk (any fat content)

Coconut Nests

Frosting

1/2 cup (1 stick) unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
2 cups powdered sugar
2 cups shredded sweetened coconut
36 jelly beans, pastel-colored

Position a rack in the middle of the oven. Preheat the oven to 350 degrees F. Line 12 muffin tin cups with paper cupcake liners.

Make the cupcakes. Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.

In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until smoothly blended and lightened in color, about 1 minute. Stop the mixer an scrape the sides of the bowl as needed during mixing. Add the eggs one at a time, beating until each is blended into the batter and it looks creamy, about 1 minute. Mix in the vanilla. On low speed, add half of the flour mixture, mixing just to incorporate it. Mix in the buttermilk and blend in. Mix the remaining flour mixture until it is incorporated and the batter looks smooth.

Fill each paper liner with a scant ¼ cup of batter (an ice cream scoop works well), to about ½ inch below the top of the liner. Bake just until the tops feel firm and a toothpick inserted into the center comes out clean, about 18 minutes. The cupcakes will rise just above the paper liners. Cool the cupcakes for 10 minutes in the pan or on a wire rack. Remove them from the pan onto a wire rack and let cool completely.

Make the frosting. In a large bowl, using an electric mixer on low speed, beat the butter, cream cheese, and vanilla until smooth and thoroughly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the powdered sugar, mixing until smooth, about 1 minute, then beat on medium speed for 1 minute to lighten the frosting further.

Use a small spatula to spread about 3 tablespoons of frosting evenly over the top of each cupcake. Sprinkle the coconut generously over the frosting, leaving a small space in the center of the frosting of each cupcake uncovered (or lightly covered). Arrange 3 jelly beans in the center of the frosting to resemble eggs in a nest. Serve, or cover and refrigerate. The cupcakes can be stored in the refrigerator for up to 2 days.

(Recipe used with permission from The Cupcake Kit, Elinor Klivans, Chronicle Books 2009)