Bird’s Nest Coconut Carrot Cupcakes

Preparation

For the cupcakes:

• 1. Preheat the oven to 350°F and line 2 baking sheets with parchment paper. Spread walnuts on one and the coconut on the other. Toast for 5-7 minutes, or until coconut is lightly browned, and then remove from the oven to cool.
• 2. Line two 12-well cupcake pans with cupcake liners.
• 3. In a food processor fitted with the grater attachment, process the carrots until very finely chopped; or grate the carrots by hand.
• 4. Place the eggs, buttermilk, vanilla, oil and sugars in a large mixing bowl and beat with an electric mixer at medium-low speed. Stir in the carrots.
• 5. In a separate mixing bowl, mix the flour, orange peel, baking soda, baking powder, salt and remaining spices.
• 6. Fold the flour mixture into the carrot mixture, being sure to not over-mix. Fold in the toasted walnuts until everything is incorporated.
• 7. Scoop the batter into cupcake wells filling about ½ to ¾ full. Bake for 20-23 minutes, rotating the pan after the first 15 minutes of baking.
• 8. Once cooked through, or a when a toothpick inserted in the middle comes out clean, remove from the oven and allow to cool completely on a wire rack.

For the frosting:

• 1. Beat the butter and cream cheese on medium speed until well combined. Sift in the powdered sugar, gradually, and mix.
• 2. Once cupcakes have cooled, spread frosting evenly onto cupcakes. Top with toasted coconut and gently press a few egg candies or jelly beans into the coconut to resemble a bird’s nest.