Looking for a fun holiday treat? These Easter Nest Cupcakes are easy to make and perfect for baking with kids this Easter season.
Ingredients:
For the sponge
- 175 g baking spread softened, unsalted
- 175 g caster sugar
- 3 eggs large
- 2 tsp vanilla extract
- 175 g self raising flour
For the buttercream
- 140 g unsalted butter, softened
- 250 g Icing sugar
- 25 g cocoa powder
- 2-3 tbsp Milk
For decoration
- 36 Mini Eggs
Directions:
Pre-heat your oven to 140C Fan/325F/Gas Mark 3, and line a cupcake tin with cupcake cases
For the cupcake sponge, mix together the butter and caster sugar, ideally using an electric hand mixer or a stand mixer with the paddle attachment, for 5 minutes until smooth and fluffy
Add the eggs and vanilla extract and whisk them in well
Then gently whisk, or fold in, the self raising flour
Divide the mixture between the cupcake cases and bake for 25-30 minutes or until a thin skewer inserted in the centre of the cupcakes comes out clean. Put them on a rack to cool completely
For the buttercream, mix the softened butter on its own for a few minutes. Then add icing sugar, cocoa powder and milk. You can do this by hand, but an electric hand whisk or stand mixer with paddle attachment will provide the best results. If the buttercream is too stiff, you can add a little more milk. You do want it to be on the looser side to make it easier to pipe with the grass nozzle
Pipe the buttercream onto each cupcake using a piping bag fitted with a grass nozzle to make a nest. Then add three different coloured mini eggs in the centre
Store in an airtight container in a cool place, eat leftovers within 3 days
