Description

Experience the charm of Easter with these Easter Nest Cupcakes. Featuring a soft vanilla sponge and rich chocolate buttercream, adorned with colorful mini eggs, they’re a perfect treat for celebrations. Simple to prepare and absolutely delicious, they’re ideal for anyone looking to create memorable homemade desserts.

Ingredients

Scale

100 grams (½ cups) self-raising flour
100 grams (½ cups) caster sugar
1 teaspoon baking powder
100 grams (⅓ cups) soft butter or margarine
2 eggs
1 teaspoon vanilla extract
2 tablespoon cocoa
3 tablespoon hot water
140 grams (⅔ cups) soft butter
280 grams (1¾ cups) icing sugar sieved
36 mini candied chocolate eggs 2 x 80 g bags

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Instructions

Preheat the oven to 170C.
Place 12 paper cases in a 12 cup cupcake pan.
In a large bowl, mix 100g self-raising flour, 100g caster sugar, and 1 tsp baking powder.
Add 100g soft butter, 2 eggs, and 1 tsp vanilla extract to the dry ingredients.
Beat the mixture with an electric mixer for 2-3 minutes until smooth and well combined.
Use an ice cream scoop to fill the paper cases with the cupcake batter.
Bake for 15 minutes until the cupcakes are light golden brown and risen.
Leave the cupcakes in the pan for 5 minutes before transferring them to a cooling rack.

Notes

Ensure the butter is at room temperature for easier blending.
For extra flavor, consider adding a pinch of salt or a splash of milk to the batter.
Allow the cupcakes to cool completely before decorating with buttercream and mini eggs.

Nutrition

Serving Size: 1 cupcake
Calories: 250
Sugar: 20g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg