1 dozen cupcakes
1 bag jelly beans
2 cups white icing
Sweetened coconut, colored with green food coloring
First, frost the cupcakes with white icing.
Bend a piece of red licorice into an arch and push the ends into the sides of each cupcake.
Shake the shredded coconut in a stainless steel bowl.
Sprinkle on food coloring bit by bit, mixing vigorously to distribute the color.
Place a pinch of shredded coconut on each iced cupcake.
Now place three jelly beans on the “nest” of coconut.
Put one cupcake basket by each place setting at Easter brunch or give them as gifts.
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