Nesting Baby Bluebird Cupcakes

• 12 Yellow Buttermilk Cupcakes (page 26) or White Cupcakes (page 154)
• Swiss Meringue Buttercream (page 304)
• 3 ounces semisweet chocolate, melted and cooled (see page 323)
• Yellow and light-blue gel-paste food colors
• 1 1/2 cups sweetened shredded coconut (about 5 ounces), lightly toasted (see page 323)

1. Reserve 1 teaspoon melted chocolate for decorating.
2. Fold remaining chocolate into 2 cups buttercream with a flexible spatula.
3. Using an offset spatula, spread chocolate buttercream in a smooth layer over each cupcake.
4. Tint 1/2 cup remaining buttercream bright yellow with gel-paste food color.
5. Transfer to a pastry bag fitted with a small V-leaf tip (#349).
6. Tint remaining buttercream blue.
7. Transfer to a pastry bag fitted with a medium plain tip (#11).
8. Pipe three small blue mounds (about 3/4 inch in diameter) for bluebird heads onto each cupcake.
9. Pipe tiny yellow beaks on each head.
10. With a toothpick, paint on melted-chocolate eyes.
11. Refrigerate 30 minutes to allow frosting to set.
12. Cupcakes can be refrigerated up to 1 day in airtight containers; bring to room temperature before proceeding.
13. To finish, form each nest with 2 tablespoons toasted coconut, patting it into frosting around edge of cupcake with your fingertips.

buttermilk, swiss meringue buttercream, chocolate, gelpaste, coconut

Taken from www.epicurious.com/recipes/food/views/nesting-baby-bluebird-cupcakes-389975 (may not work)