Member recipe

Egg nest cupcakes

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Cooking time

Prep: 50 minutes Cook: 15 minutes

Skill level

Easy

Servings

12 cupcakes

These chocolaty cupcakes are perfect for Easter and delicious too!!

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Ingredients

Vanilla cupcake

  • 110g softened butter
  • 110g golden caster sugar
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 110g self-raising flour

Chocolate icing

  • 150g icing sugar, sifted
  • 50g unsalted butter, at room temperature
  • 25g cocoa powder, sifted
  • 25ml milk

Topping

  • 2 x 100g packet of mini eggs or equivalent

Method

  1. To make the cupcakes. Heat the oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cupcake cases.

  2. Use an electric whisk to beat the butter and sugar until pale and fluffy.

  3. Whisk in the eggs one at a time scraping down the bowl after each addition.

  4. Add the vanilla, flour and a pinch of salt and whisk until just combined.

  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.

  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.

  7. Turn the mixer down to a slower speed and add the milk to the butter mixture a tablespoon at a time.

  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.

  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.

  10. Then add the final touch place the mini eggs in threes on the top of the cupcakes.

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