ingredients for two dozen:

3 cups of shredded coconut (about five ounces)

Box of vanilla cake mix (plus additives like egg and oil)

Chocolate Buttercream icing or a can of Cream Cheese icing

Yellow and light-blue food colors (gels are best; but add only one drop at a time)

¼ cup melting chocolate

steps:

bake coconut – Preheat your oven to 350. Spread the coconut on a rimmed baking sheet and bake until it is a light brown, eight to 10 minutes.

bake cupcakes – Prepare your batter according to the box and bake your cupcakes in white cupcake wrappers.

frosting prep – Lightly frost each cupcake (about two cups) and set them aside. Tint four tablespoons reserved icing pale yellow; place it in a pastry bag fitted with a #349 Ateco leaf tip; set aside. Tint remaining icing light blue; place in a pastry bag fitted with a #11 Ateco plain round tip.

creating birds – Using the blue icing, pipe three bluebird heads about 3/4 inch in diameter, onto each cupcake. Using the yellow icing with the leaf tip, pipe yellow beaks on each baby bird. Next, melt your chocolate in a small microwave safe bowl. Using a toothpick, add melted-chocolate eyes to each bird.

creating the nest – Form each nest, carefully, around your new baby birds with two tablespoons toasted coconut.

presentation – these would be beautiful on a simple white cake plate in the center or your table, or you could use a whimsical cupcake stand for height and the effect of a tree for your little nests.