Description

These Easter Nest Cupcakes feature a moist vanilla sponge topped with rich chocolate buttercream and adorned with mini candy eggs. Ideal for your spring celebrations, these homemade cupcakes combine simple ingredients and delightful flavors, making them the perfect treat for all ages.

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 170°C.
Place 12 paper cases in a 12 cup cupcake pan.
In a large bowl, combine 100g self-raising flour, 100g caster sugar, and 1 teaspoon baking powder.
Add 100g soft butter, 2 eggs, and 1 teaspoon vanilla extract to the dry ingredients.
Beat the mixture using an electric mixer for 2 to 3 minutes until well blended and smooth.
Use an ice cream scoop to portion the cupcake mixture into the paper cases.
Bake for 15 minutes, or until the cupcakes are risen and light golden brown. Allow them to cool in the pan for 5 minutes before transferring to a cooling rack.

Notes

Ensure all ingredients are at room temperature for the best results.
You can use food coloring in the icing for a festive touch.
Store leftover cupcakes in an airtight container to maintain freshness.

Nutrition

Serving Size: 1 cupcake
Calories: 250
Sugar: 20g
Sodium: 95mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg