A chirping trio of newly hatched birds is a charming ode to a baby’s pending arrival (or first birthday). The buttercream bluebirds and coconut nest are perched atop cupcakes frosted with chocolate buttercream.

　　

Ingredients

makes 12

　　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)

　　

Step 1

Reserve 1 teaspoon melted chocolate for decorating. Fold remaining chocolate into 2 cups buttercream with a flexible spatula. Using an offset spatula, spread chocolate buttercream in a smooth layer over each cupcake.

　　

Step 2

Tint 1/2 cup remaining buttercream bright yellow with gel-paste food color. Transfer to a pastry bag fitted with a small V-leaf tip (#349). Tint remaining buttercream blue. Transfer to a pastry bag fitted with a medium plain tip (#11).

　　

Step 3

Pipe three small blue mounds (about 3/4 inch in diameter) for bluebird heads onto each cupcake. Pipe tiny yellow beaks on each head. With a toothpick, paint on melted-chocolate eyes. Refrigerate 30 minutes to allow frosting to set. Cupcakes can be refrigerated up to 1 day in airtight containers; bring to room temperature before proceeding.

　　

Step 4

To finish, form each nest with 2 tablespoons toasted coconut, patting it into frosting around edge of cupcake with your fingertips.

　　Martha Stewart's Cupcakes