Coconut Cupcakes

1. Pre-heat the oven to 325F° (160C°) and line a cupcake tin with muffin liners.
2. Using a handheld mixer or stand mixer, beat softened butter for about a minute, then add in the sugar and beat for another 8-9 minutes on medium low speed, until light and fluffy.
3. Slowly pour the lightly whisked eggs into the creamed sugar-butter while constantly mixing. Then add the coconut milk slowly too while constantly mixing.
4. In a small bowl, mix the dry ingredients together: flour, baking powder salt and shredded coconut. Fold the dry ingredients into the batter with a spatula, carefully not to overmix.
5. Fill the muffin tins ⅔, and bake on the middle rack for about 20 minutes or until a toothpick comes out relatively clean. Cool on a wire rack.

Chocolate Orange Buttercream

1. Beat your room temperature butter until it's pale, light and fluffy. Beat in your powdered sugar, orange extract and orange juice. Pour in slightly cooled, melted chocolate. Add to piping bag with star tip.
2. To make Easter egg nest frosting: spread a thin layer of frosting on the entire cupcake, and using a star tip on the piping bag, make a circle on the outer edge.
3. Toasted desiccated coconut: add 3 tablespoons or so of shredded coconut to a nonstick pan on medium low heat. Cook while stirring for about 2-3 minutes or until golden. Let cool before sprinkling on top of the cupcakes.
4. Top with garnish ideas from the ingredients list - or nothing at all!