Southern State of Mind
Bird ’ s Nest Cupcakes in Mason Jars
Layered with white cake , lemon
curd , apricot-pineapple preserves and cream cheese frosting , then topped with toasted coconut … it ’ s a true spring treat !
Ingredients
• ( 18.25-ounce ) package white cake mix
• 3 egg whites
• 1 1 / 4 cups buttermilk
• 2 tablespoons vegetable oil
• 1 teaspoon lemon extract
• 1 ( 16-ounce ) jar apricot-pineapple preserves
• 1 / 2 cup lemon curd ( 2.12 )*
• 1 ( 16-ounce ) container cream cheese frosting
• 1 ( 6-ounce ) package flaked coconut , toasted
• Hershey candy coated eggs , blue
• 1 / 2 pint mason jars
Instructions
• Pre-heat oven to 350 degrees
• Beat first 5 ingredients at low speed with an electric mixer 30 seconds or just until moistened ; beat at medium speed 2 minutes . Pour batter into cupcake liners in muffin pans . Will make approximately 24 cupcakes
• Bake for 16-18 minutes . Cupcakes are done when center springs back . Do not overbake .
• Allow to cool on wire rack
• While cupcakes are cooling , spread coconut in even layer on cookie sheet or baking pan and toast for 1 about 10 minutes until light brown . Stir occasionally while toasting . Cool .
Layering Instructions ...
• Place one cupcake upside down in each mason jar . Top with a Tablespoon of lemon curd and spread to cover cupcake . Pipe frosting to cover
lemon curd . Top with Tablespoon of toasted coconut
• Add another cupcake right side up . Top with Tablespoon of preserves and spread to cover . Pipe frosting on top to cover completely and form a slight mound . Press in toasted coconut to make " nest " using thumb to gently press in indentation . Place three candy eggs in middle
• Repeat for each jar . Will make approximately 8 servings .
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