Note: This makes about 12 cupcakes.

Ingredients

230g (1-1/3 cup) coconut sugar, or granulated white sugar
202g (1-2/3 cup) all purpose flour
8g (1-1/2 tsp) baking powder
2g (1/2 tsp) salt
131g (1/2 cup) coconut oil, melted
2 eggs
143g (2/3 cup) milk (of your choice)
5g (1 tsp) vanilla extract

Method

1. Preheat the oven to 350F/180C.
2. Line your cupcake tins with paper cups and set aside.
3. In a large mixing bowl, sift and whisk together the flour, coconut sugar, baking powder, salt.
4. In a separate small bowl or large measuring glass, whisk together the coconut oil, milk, eggs, and vanilla extract.
5. Add the liquids to the dry ingredients and whisk together until fully combined — be careful not to overmix!
6. Scoop the batter into the prepared tins with a large ice cream scoop or two tablespoons, and bake for 20 min, or until a skewer inserted into the centre comes out clean.
7. Let the cupcakes cool, fill with coconut cream (recipe below), top with mango buttercream, dip in toasted coconut, and top with mini eggs to create the nest.
8. Enjoy!!

Ingredients

228g (1 cup) coconut milk
75g (1/3 cup) milk (can be omitted and made with 300g coconut milk altogether)
5g (1 tsp) vanilla extract
30g (2 tbsp) cornstarch
30g (2 tbsp) sugar
3 egg yolks

Method

1. In medium saucepan, combine the milk(s) and vanilla extract. Set aside.
2. In a separate small bowl, whisk together the cornstarch, sugar and egg yolks.
3. Take everything to the stove top, keeping the bowl of egg yolks near by. Heat the milk over medium/high heat, until it comes to a gentle boil.
4. Turn off heat and pour 1/2 of the milk into the bowl with the egg yolk mixture while mixing simultaneously. It helps to keep the egg bowl on top of a damn cloth in order to stabilize it while mixing and pouring. This tempers the eggs, bringing it up to high temperature without cooking it prematurely.
5. Pour the egg milk mixture back into the saucepan, stir everything together and place back on medium heat while whisking constantly.
6. Whisk until the mixture boils for about 1-2 min or until thickened completely.
7. Place into a shallow bowl or dish and place plastic wrap directly on the surface of the custard to avoid a skin from forming, and allow it to cool completely in the fridge before using.
8. Enjoy!

Note: You will need a sugar thermometer for this recipe.

Ingredients

250g (1 cup) pure mango nectar
5 egg whites
270g (1-1/3 cup) sugar
83g (1/3 cup) water
364g (1-2/3 cup) butter, soft

Method

1. Place the mango nectar into a small saucepan, and place on high heat until boiling. Lower the temperature to let simmer until reduced to a thick syrupy paste, about 10 min. Set aside to cool completely with plastic placed directly on the surface to avoid a skin being formed.
2. Place the egg whites into the base of a stand mixer, being careful not to get any egg yolks into the mixture. Insert the whisk attachment, and set aside.
3. In a small saucepan, add in sugar and water, being careful not to get any sugar on the sides of the pan.
4. Cut the butter into half-inch cubes, and set aside.
5. Bring the sugar syrup up to 112C and turn on the mixer to whip the egg whites on high speed. Once the sugar reaches 117C, take off heat and turn down the mixer to slow speed. Carefully pour the sugar syrup into the side of the bowl. Once all the sugar is in, bring the speed back up to high speed.
6. Once the meringue has cooled completely add in chunks of butter one at a time. Let the mixture whip until it curdles, then comes together. Add in the cooled mango nectar mixture.
7. Use and enjoy!

For buttercream troubleshooting, read about it here.