Preheat the oven to 350 degrees. Line your cupcake pans with your choose of cupcake wrappers.

Place your self-rising flour, cake flour, and sugar in the bowl of your mixer. Mix them together for a minute or two until they are well combined.

Cut your butter into tablespoon pieces. Slowly add your butter into the flour mixture one piece at a time continue mixing until you have reached the texture of sand.

Pour half of your milk into the flour mixture and mix just until the milk is incorporated. Use your rubber spatula to scrape down the sides of your bowl. Add your remaining milk and the vanilla to your batter and mix until combined.

Slowly add in one egg at a time to the cake batter, making sure each egg is incorporated before adding the next egg.

Scoop the batter into the prepared cupcake pan, filling them 3/4 of the way full.

Bake for 10 minutes then rotate the cake pans so the pan that was on the top rack is now on the bottom and the pan that was on the bottom is now on the top rack. Continue to bake for another 10-13 minute until a toothpick comes out clean from the center of the cupcake.

Transfer the cupcakes to a cooling rack until they have reached room temperature.

Place butter and shortening together in the bowl of your mixer. On medium speed mix them together until it is all creamed together.

Turn the mixer to the lowest setting and slowly add the powdered sugar.

Once all the powdered sugar has been added and mixed well add the vanilla extract and hot water(if you need to thin out the buttercream frosting)

Turn the mixer to medium-high speed and continue mixing until the frosting is light and fluffy.

Make your cupcakes and allow them to cool completely. While they are cooling make the buttercream frosting and the Toasted coconut.

Split the buttercream frosting into 2 separate bowls, 3/4ths of the frosting in one and 1/4th in the other bowl. Dye the smaller amount blue with food coloring.

Take your buttercream and pipe it onto the cupcake.

Next dip the cupcake into the toasted coconut and press it into the buttercream.

With your thumb press a hole for the baby birds.

Place blue buttercream into a piping bag with a round piping tip. Pipe three mounds for each bird.

Take two pieces of toast coconut and place in the birds face for the mouth.

Place two sprinkles above the mouth for the birds eyes.