Recipes and Cooking Bird's Nest Cupcakes Add these adorable Bird’s Nest Cupcakes to your Easter cupcake ideas file. A topping of chow mein noodle "nests" and chocolate eggs makes these Easter nest cupcakes festive and fun. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on April 30, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hrs 30 mins Stand Time: 30 mins Bake Time: 15 mins Microwave Time: 1 mins Cool Time: 45 mins Total Time: 1 hrs 30 mins Servings: 28 Jump to Nutrition Facts Ingredients 1 cup butter 4 eggs 2 ¾ cup cake flour 2 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 1 8 ounce carton sour cream ⅓ cup orange juice 1 tablespoon finely shredded lemon peel 2 tablespoon lemon juice 1 ¼ cup sugar 1 recipe Citrus Frosting or 1-1/2 cups other frosting 6 ounce vanilla candy coating 4 cup chow mein noodles Pastel-color candy-coated egg-shape milk chocolate candies or jelly beans (about 84) Citrus Frosting 1 16 ounce can cream cheese or vanilla frosting ½ teaspoon finely shredded lemon peel Directions Allow butter and eggs to stand at room temperature for 30 minutes. Line twenty-eight 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together cake flour, baking powder, baking soda, and salt. In a small bowl combine sour cream, orange juice, lemon peel, and lemon juice. Set aside. Preheat oven to 350 degrees F. In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed about 3 minutes or until light and fluffy, scraping side of bowl occasionally. Beat in eggs, one at a time, beating well after each addition. Alternately add flour mixture and sour cream mixture to butter mixture, beating on low speed after each addition just until combined. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups. Bake for 15 to 17 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Frost cupcakes with Citrus Frosting. In a small microwave-safe bowl microwave candy coating on 100 percent power (high) for 30 seconds. Stir; microwave for 20 to 30 seconds more or until completely melted. In a large bowl combine chow mein noodles and the melted candy coating. Shape chow mein mixture into a nest on top of each cupcake.* Add candy-coated milk chocolate candies to each nest. Makes 28 (2-1/2 inch) cupcakes. Citrus Frosting In a medium bowl stir together frosting and lemon peel. Blaine Moats *Test Kitchen Tip: If mixture begins to set up, heat it in the microwave on 100 percent power (high) for 10 seconds at a time until softened. Rate it Print Nutrition Facts (per serving) 304 Calories 14g Fat 41g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 28 Calories 304 % Daily Value * Total Fat 14g 18% Saturated Fat 8g 40% Cholesterol 52mg 17% Sodium 194mg 8% Total Carbohydrate 41g 15% Total Sugars 26g Protein 3g Vitamin C 2.4mg 12% Calcium 50.5mg 4% Iron 1.3mg 7% Potassium 53mg 1% Folate, total 32.3mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.