Good Friday "Bird's Nest" Cupcakes

As a Christian, there is no holiday more humbling than Easter. Outside of all the bunnies, jellybeans, and those (addicting) Robins Eggs candies, I know in my heart the real reason for the season. It's so comforting to know that I am redeemed!

With that being said, I always make the effort to spend the weekend with family members wherever I can find them. This Easter, I spent lots of time kicking a soccer ball, riding a scooter, taking walks around the neighborhood, and (more often) stirring batter in the kitchen and licking the spoon with a certain 7-year-old that I know won't be 7 forever. If you have kids or are around kids this spring, these birds nest cupcakes are the perfect treat. And they're much easier than you think!

Recipe Adapted from Jan Moon's Big Book of Cupcakes

Servings: 18 cupcakes

What You'll Need:

• 1 box vanilla or funfetti cake mix
• Water (amount required on cake box)
• Oil (amount required on cake box)
• Use plain applesauce and a couple teaspoons olive oil to cut fat but not taste!
• Eggs (amount required on cake box)
• Use egg whites to cut calories and cholesterol!
• 1 tub vanilla icing (this time of year, "green vanilla" is available!)
• Cupcake Papers 
• Cooking Spray
• 1 small can of rice noodles (you'll find this on the international aisle; the brand I used is called La Choy)
• 1 bar (4oz) of Baker's melting chocolate 
• Jellybeans (about 20 or so)

The Step-by-Step:

1. Place cupcake papers in cupcake pan, or if you don't have cupcake papers, spray the pan lightly with cooking spray. Preheat oven to 350 degrees F.
2. Prepare cake batter according to the package directions/ingredients listed above.
3. Using a large spoon or an ice cream scoop, fill the pan about 2/3 of the way to the top for each cupcake.
4. Bake cupcakes for 20 minutes. Repeat until all batter is used up.
5. Let cupcakes cool completely (about 30 minutes,) then use a plain table knife to spread the icing.
6. In a separate bowl, melt chocolate by heating in the microwave for 30 seconds, then stirring, then 30 seconds more. Stir again. If its not completely melted by now, microwave it for 10 more seconds.
7. Pour rice noodles in the melted chocolate, and using your hands, toss it lightly until the noodles are completely coated.
8. Spray the cupcake pan with a little cooking spray.
9. Use a spoon to scoop the chocolate noodles into each "hole" in the pan. 1 spoonful is more than enough. Use the spoon to then press down a little into the center, making an indentation.
10. After you fill all the holes, chill the cupcake pan in the fridge for 15 minutes.
11. Take the pan out of the fridge, and using a spare knife or spoon, carefully scoop the chocolate "nests" out of the pan.
12. Place a nest on each cupcake, and rest two jellybeans in each nest's indentation to look like eggs!
13. Enjoy!

xoxo n