As a Philadelphia-area native and longtime Eagles fan, this Super Bowl is an especially exciting one. When the Eagles won the Super Bowl five years ago, I made these fun cupcakes and decided they are now a good luck tradition.
This post is certainly not a recipe as I used box cake mix and frosting. The star of the show are the eagle toppers, which is what this post is all about.
What you need:
- 6 ounces white chocolate chips
- 24 marshmallows
- 6 ounces shredded coconut
- 24 cashew pieces
- black icing gel
- green sprinkles (optional)
- baked and frosted cupcakes
Start by melting half your chocolate chips in 30 second increments in the microwave. After one minute mine were nicely melted and easily stirred together. In another bowl, pour your coconut shreds out so you can assemble the bird heads.
Roll your marshmallow in the white chocolate and then roll into coconut shreds. There is no easy way to do this so just accept your hands will be covered chocolate and coconut.
Repeat until you run out of chocolate, then melt the remaining half to complete 24 eagle heads.
Using the last scrapings of chocolate, dip one end of cashew pieces and stick into the “head” to resemble the beak.
Follow by using the black gel to create eyes.
Pop eagle heads onto cupcakes for the ultimate eagle dessert for your Philadelphia Eagles Super Bowl!
