Easter Nest Cupcakes //

With spring striding into view, at last, it’s time for daffodils and pastel coloured everything. It’s my favourite time of year, the best colours, flowers & the promise of sunny days. Plus it’s my birthday! I turned the big 3-0 last weekend, surrounded by my best friends, dancing drunkenly drinking rum. It’s how I started my twenties so it’s the best way to end them! I made myself the cake of the moment~ a unicorn cake, see my Instagram for a photo!

Now Easter is just around the corner, there’s so many amazing recipes out there to try. As usual I’ve not been able to organise myself to try a lot of the things I’d like to, and if you’re anything like me you need something quick & cute to throw together. Cue, Easter nest cupcakes! A sweet little vanilla sponge topped with vanilla buttercream, a little crispy cake nest and tiny little chocolate eggs. I got these adorable little guys from Asda, but they’re available at many places this time of year. They come together so fast and you don’t even need a mixer.

Recipe:

210g self raising flour

.5 tsp bicarb of soda

Pinch of salt

115g butter, melted

200g caster sugar

1 egg

60ml natural yoghurt

180ml milk

1 tsp vanilla extract

. Pre-heat oven to 170c and line a cupcake tray with cases. Melt butter and set aside to cool slightly.

. Weigh out all dry ingredients together, then all the wet. Combine, then add the melted butter and fold through, beating so lump free. Don’t over-mix.

. Using an ice cream scoop or tablespoon, spoon the prepared cases 3/4 full.

. Bake in the middle of the oven for 15 – 20 minutes, until the sponge springs back and they’re a light golden colour.

Whilst cooling, make your nests.

200g milk chocolate

150g rice puff cereal (like Coco Pops, Rice Krispies etc)

. Melt the chocolate, and fold the cereal through until it’s all covered. Place in the fridge for 5 minutes, until slightly set.

. On a papered baking tray, spoon tablespoons of mixture and shape into rounds. Flatten down with a spoon, place on your eggs, and return to the fridge to set completely.

Buttercream:

150g butter, soft

300g icing sugar

2 tsp vanilla extract

Few drops of milk

. Beat together the butter, icing sugar and vanilla. Add milk slowly to soften and continue to beat until desired consistency is reached. Pipe a swirl on each cooled cupcake, then top with your chilled Easter nest.

Happy Easter!

Leave a Reply