Egg Nest Coconut Cupcakes

ACTIVE TIME: 50 min. TOTAL TIME: 3 hrs. SERVES: 24

These holiday treats are a breeze to whip up with coconut-infused cake mix and from-scratch frosting

1 (15.25 oz.) pkg. white cake mix

3 egg whites

1⁄3 cup oil

1 tsp. coconut extract

8 oz. cream cheese, at room temp.

3⁄4 cup confectioners’ sugar

2 cups heavy cream

1 tsp. vanilla extract

4 Tbs. dark chocolate shavings

72 Easter egg candies, such as

Cadbury pastel mini egg candies

1 Heat oven to 350°F. Line 24 muffin cups with cupcake liners. Prepare cake mix according to package directions with egg whites, oil and 1 cup water. Stir in coconut extract. Divide evenly among liners. Bake until toothpick inserted in centers comes out clean, 18–20 min. Let cool 10 min. Transfer from pans to rack and let cool completely.

2 On medium speed, beat cream cheese and confectioners’ sugar until smooth. Beat in heavy cream, then vanilla extract. On medium speed, beat until thick, about 2 min.

3 If desired, transfer frosting to pastry bag fitted with 1⁄2" plain tip; pipe or spoon over cupcakes. Sprinkle with dark chocolate shavings and top with candies.

Per serving: Cal. 263 Pro. 3g Carb. 26g Fiber 0g Sug. 18g Chol. 33mg Sod. 173mg Total fat: 17g Sat. 9g Trans. 0g