Easter Nest Cupcakes
Vanilla sponge, chocolate buttercream and mini eggs
Servings 12
Ingredients
For the sponge
- 175 g Butter or baking spread
- 175 g Caster sugar
- 3 Eggs large
- 175 g Self raising flour
- 2 tsp Vanilla extract
For the buttercream
- 150 g Butter or baking spread
- 175 g Icing sugar
- 25 g Cocoa powder
- 1 tbsp Milk
For decoration
- 36 Mini Eggs
Instructions
- Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases
- To make the cupcakes, cream together the butter and caster sugar until smooth
- Add the eggs and vanilla, and mix well
- Add the self raising flour and whisk in
- Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes until then are golden brown. Put them on a rack to cool completely
- To make the chocolate buttercream, mix together the butter, icing sugar and cocoa powder. When it starts to come together, add the milk and mix until smooth
- Pipe the buttercream onto each cupcake using a piping bag fitted with a Wilton 233 nozzle to make a nest. Add three different coloured mini eggs in the centre
- Store in an airtight container in a cool place, eat leftovers within 3 days