Easter nest cupcakes
Easter is the perfect time to tuck into chocolate and these Easter nest cupcakes are the perfect chocolate fix! You can decorate them however you like with anything you can find in the cupboards to help them look like a bird’s nest. We recommend a flake and mini chocolate eggs.
Ingredients:
Cake mix:
- 3 large eggs
- 85g golden caster sugar
- 3 tbsp butter, melted
- 70g plain flour
- 2 tbsp cocoa powder
- 1/2 tsp baking powder
Icing and topping
- 100g mini chocolate eggs
- 1 flake or broken up chocolate bar
- 90g soft butter
- 90g icing sugar
- 1 tbsp cocoa powder
- 1/2 tsp vanilla extract
Please ensure that this recipe is done with the help of an adult.
Method:
- Pre-heat your oven to 180C/160C fan/gas 4. Place 12 cupcake cases in a cupcake baking tray tin.
- Whisk the eggs and sugar together until the mixture is light and fluffy – this will take around 5-8 minutes with a stand mixer or 10 minutes using an electric hand whisk. The mixture will have increased in volume and should be thick enough to leave a trail when the whisk blades are lifted.
- Now gently fold in the melted butter. Sift the flour, cocoa and baking powder over the surface and fold in using a large spoon, trying not to knock out too much air.
- Divide the mixture between the cases, then bake for 15-20 minutes until well risen and the sponge springs back when gently pressed. Leave to cool in the tins for 5 minutes, then lift out onto a cooling rack.
- Now it is time to decorate! Beat the butter, icing sugar, coco powder, vanilla and 2 tsp hot water together using an electric whisk for 4-5 mins until light, fluffy and nearly doubled in size.
- Spoon your butter icing into a piping bag with a star nozzle. Pipe a circle on to the cupcakes, ensuring there is a hole in the middle.
- Break your flake or chocolate bar into pieces, so they resemble small branches. Place over the icing so it starts to look like a nest. Now put the chocolate eggs in the middle.