Toasted Coconut Easter Egg Nest Cupcakes

• For the cupcakes
• 3 Eggs
• 1/2 cup unrefined coconut oil, melted
• 1/2 cup coconut milk
• 1 packet Miss Jones Organic Vanilla Cake Mix
• For the topping:
• 1 Miss Jones Organic Vanilla Frosting
• Toasted shredded coconut
• Organic jelly beans

1. Preheat oven to 350F. Line a 12-cup muffin pan with cupcake liners.
2. Melt 1/2 cup of unrefined coconut oil in a small bowl. Whisk together eggs, melted coconut oil and coconut milk. Add cake mix and whisk until thoroughly combined, scraping the sides of the bowl as needed.
3. With a 1/4 cup scoop, spoon batter into prepared cupcake liners and bake until just set, about 16-22 minutes or until a toothpick inserted in the middle comes out clean.
4. Let cool in cupcake pan for about 5-10 minutes, then transfer cupcakes to a wire rack and let cool completely.
5. Once cooled, use a small round cookie cutter or the back of a large frosting tip to remove cupcake centers and fill with organic jelly belly candies.
6. Spread or pipe frosting over cupcakes and sprinkle with toasted shredded coconut. Top with additional jelly bellies.

cupcakes, eggs, unrefined coconut oil, coconut milk, packet, vanilla frosting, coconut, beans

Taken from food52.com/recipes/69851-toasted-coconut-easter-egg-nest-cupcakes (may not work)