These were really simple to make but tasted great and were really cute. The I got the Coconut Orange Cupcakes recipe from all recipes.com and the one tip that I used was to chop the manderin orange wedges before adding them to the cupcakes, I also nixed the topping and made my own frosting instead. the rcepe for the frosting is
White Chocolate Orange Frosting:
5 ounces good quality white chocolate, chopped into small chucks
1/2 cup (1 stick) unsalted butter, room temperature
4 cups powdered sugar, sifted
Pinch salt
1/2 teaspoon pure vanilla extract
Orange Juice to taste (about 1/2 cup - 3/4 cup)
1/4 cup sour cream
Melt the white chocolate. Remove from heat and let cool until just slightly warm. Meanwhile, beat the butter until light and fluffy. With the mixer on low, gradually add the powdered sugar until well combined. Add the salt, vanilla extract, orange juice, and sour cream. Mix until very smooth. Add the melted white chocolate and mix just until incorporated.
Once the cupcakes are frosted you pile the top with toasted coconut making a small indent in the center for the eggs. I made my eggs with chocolate plastic, but if you make these around easter it would be easier to use candy eggs or jelly beans.
To Toast the cocnut just spead it thinly on a large baking sheet and bake at 350 until golden brown, about 7-10 minutes, stirring frequently.
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