Description

These Easter Nest Cupcakes feature a delicious vanilla sponge base topped with creamy chocolate buttercream and adorned with mini chocolate eggs. They’re perfect for spring celebrations and are simple to prepare, making them an ideal choice for anyone looking for a delightful homemade dessert.

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.
In a large bowl, combine 100g (½ cup) self-raising flour, 100g (½ cup) caster sugar, and 1 tsp baking powder.
Add 100g (⅓ cup) soft butter, 2 eggs, and 1 tsp vanilla extract to the dry mixture.
Beat the mixture with an electric mixer for 2–3 minutes until smooth and well-combined.
Use an ice cream scoop to distribute the mixture into the paper cupcake cases.
Bake for 15 minutes or until lightly golden brown. Let the cupcakes cool in the pan for 5 minutes before transferring them to a cooling rack.

Notes

Ensure all ingredients are at room temperature for better mixing.
You can customize the decoration by adding different colors of mini eggs or sprinkles for a festive touch.
Store leftover cupcakes in an airtight container to maintain freshness.

Nutrition

Serving Size: 1 cupcake
Calories: 290
Sugar: 32g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg