Description

These Easter Nest Cupcakes combine a fluffy vanilla sponge with delightful chocolate buttercream and colorful mini eggs. Perfect for brightening up your celebrations! Easy to make and irresistibly delicious, these cupcakes are a hit with everyone.

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.
Put 100g (½ cup) self-raising flour, 100g (½ cup) caster sugar, and 1 tsp baking powder into a large bowl.
Add 100g (⅓ cup) soft butter, 2 eggs, and 1 tsp vanilla extract to the dry ingredients.
Beat well with an electric mixer for 2 to 3 minutes until blended and smooth.
Use an ice cream scoop to portion the cupcake mixture into the paper cases.
Bake for 15 minutes until the cupcakes are risen and light golden brown. Leave in the pan for 5 minutes, then transfer to a cooling rack.

Notes

Ensure the butter is soft for easier mixing.
You can substitute the mini eggs for any kind of edible decoration to personalize your cupcakes.
For best results, let the cupcakes cool completely before frosting.

Nutrition

Serving Size: 1 cupcake
Calories: 215
Sugar: 17g
Sodium: 120mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg