Gluten Free Lemon Bird Nest Cupcakes

Directions

Lemon Cupcakes

1. Preheat oven to 350°F (176°C). Line 2 muffin pans (18 spaces).
2. In a medium bowl combine eggs, oil, lemon juice, lemon zest and water. Whisk until combined.
3. Add 1 package Kinnikinnick White Cake Mix and lemon pudding mix. Mix until combined.
4. Pour batter into muffin cups.
5. Bake in preheated oven for 17 - 20  minutes.
6. Remove from oven and let cool before decorating.

Yields 18 cupcakes.

Lemon Icing

1. In medium bowl mix butter until smooth.
2. Slowly add sifted icing sugar 1 cup at a time, alternating with milk.
3. Mix until smooth and incorporated.
4. Add lemon zest and lemon juice, mix until combined.

Decorate

1. Pipe a swirl of Lemon Icing on top of each cupcake.
2. Top with shredded coconut and 3 egg shaped candies.