Description
These Easter Nest Cupcakes combine a moist vanilla sponge with rich chocolate buttercream, topped with mini eggs. Ideal for celebrations or a sweet treat!
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.
- Place 12 paper cases in a 12-cup cupcake pan.
- In a large bowl, mix together 100g self-raising flour, 100g caster sugar, and 1 tsp baking powder.
- Add 100g soft butter, 2 eggs, and 1 tsp vanilla extract to the dry ingredients.
- Using an electric mixer, beat the mixture for 2-3 minutes until it is smooth and well-combined.
- Use an ice cream scoop to portion the batter evenly into the paper cupcake cases.
- Bake for 15 minutes or until the cakes rise and turn light golden brown. Allow to cool in the pan for 5 minutes before transferring to a cooling rack.
Notes
Make sure all ingredients are at room temperature for best results.
You can decorate the cupcakes with additional mini eggs for a festive look.
Store any leftovers in an airtight container.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg