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Easter Nest Cupcakes
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Easter Nest Cupcakes

Vanilla sponge, chocolate buttercream and mini eggs - perfect for Easter!
Course Dessert
Cuisine British
Keyword Cupcake
Prep Time 20 minutes
Cook Time 25 minutes
Deocrating time 20 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 441kcal
Author thebakingexplorer

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 Butter softened, unsalted
  • 250 g Icing sugar
  • 25 g Cocoa powder
  • 2-3 tbsp Milk

For decoration

  • 36 Mini Eggs

Instructions

  • 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 them 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 it's 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 (Wilton 233) to make a nest (watch the video to see how it's done!). Then add three different coloured mini eggs in the centre
  • Store in an airtight container in a cool place, eat leftovers within 3 days

Video

Notes

  • Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
  • I used a baking spread for the cupcakes and unsalted butter for the buttercream.
  • If you can't get hold of the grass piping nozzle (a Wilton 233) you can use a small open star nozzle to achieve a similar effect.
  • You can use any colour cupcake cases - I just loved matching the pastel shades to the colours of the Mini Eggs!
  • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
 

Nutrition

Calories: 441kcal | Carbohydrates: 41g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 191mg | Potassium: 71mg | Fiber: 1g | Sugar: 29g | Vitamin A: 739IU | Calcium: 19mg | Iron: 1mg