Egg nest cupcakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 12 cupcakes
Skip to ingredients
Vanilla cupcake
- 110g softened butter
- 110g golden caster sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 110g self-raising flour
Chocolate icing
- 110g softened butter
- 110g golden caster sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 110g self-raising flour
- 150g icing sugar, sifted
- 50g unsalted butter, at room temperature
- 25g cocoa powder, sifted
- 25ml milk
Topping
- 110g softened butter
- 110g golden caster sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 110g self-raising flour
- 150g icing sugar, sifted
- 50g unsalted butter, at room temperature
- 25g cocoa powder, sifted
- 25ml milk
- 2 x 100g packet of mini eggs or equivalent
Method
step 1
To make the cupcakes. Heat the oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cupcake cases.step 2
Use an electric whisk to beat the butter and sugar until pale and fluffy.step 3
Whisk in the eggs one at a time scraping down the bowl after each addition.step 4
Add the vanilla, flour and a pinch of salt and whisk until just combined.step 5
Spoon mixture into the cupcake cases and put in the oven for 15 minutes until golden brown and a skewer inserted into the middle comes out clean.step 6
While the cupcakes are cooling make the icing. Using a freestanding electric mixer or handheld electric whisk beat together the icing sugar, butter and cocoa powder on medium/slow speed until the mixture comes together and is well mixed.step 7
Turn the mixer down to a slower speed and add the milk to the butter mixture a tablespoon at a time.step 8
When the milk is incorporated and the cakes cool, spoon the icing into an icing bag with a small nozzle or small hole cut in the end of the bag.step 9
Twist the top of the piping bag and push to pipe twigs on the cupcakes pipe straight lines over the cupcakes to imitate a nest.step 10
Then add the final touch place the mini eggs in threes on the top of the cupcakes.
