Description
These Easter Nest Cupcakes feature a delicious vanilla sponge topped with smooth chocolate buttercream and colorful mini eggs. Perfect for spring celebrations, these cupcakes are simple to prepare and sure to impress your guests with their delightful flavor and festive presentation.
Ingredients
Scale
- 100 grams (½ cups) self-raising flour
- 100 grams (½ cups) caster sugar
- 1 teaspoon baking powder
- 100 grams (â…“ cups) soft butter or margarine
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoon cocoa
- 3 tablespoon hot water
- 140 grams (â…” cups) soft butter
- 280 grams (1¾ cups) icing sugar sieved
- 36 mini candied chocolate eggs 2 x 80 g bags
Instructions
- Preheat your oven to 170°C (340°F).
- Place 12 paper cases in a 12-cup cupcake pan.
- In a large bowl, combine 100g (½ cup) self-raising flour, 100g (½ cup) caster sugar, and 1 teaspoon baking powder.
- Add 100g (â…“ cup) soft butter, 2 eggs, and 1 teaspoon vanilla extract to the dry ingredients.
- Beat the mixture with an electric mixer for 2 to 3 minutes until smooth and well blended.
- Divide the cupcake mixture evenly among the paper cupcake cases using an ice cream scoop.
- Bake for 15 minutes or until the cupcakes are light golden brown and have risen. Allow them to cool in the pan for 5 minutes before transferring them to a cooling rack.
Notes
For an extra touch, consider adding shredded coconut to resemble nest strands when decorating.
Ensure the butter is at room temperature for better mixing and texture.
Store cupcakes in an airtight container to keep them fresh.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg