Description

These Easter Nest Cupcakes feature a vanilla sponge base topped with rich chocolate buttercream and adorned with mini chocolate eggs. They’re perfect for celebrations, easy to make, and irresistibly delicious.

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 of soft butter, 2 eggs, and 1 teaspoon vanilla extract to the bowl.
Beat the mixture with an electric mixer for 2 to 3 minutes until smooth.
Use an ice cream scoop to fill each paper case with the cupcake batter.
Bake for 15 minutes until the cupcakes are risen and golden brown. Leave in the pan for 5 minutes, then transfer to a cooling rack.

Notes

Make sure to sift the icing sugar for a smoother buttercream.
You can substitute mini chocolate eggs with other decorations if preferred.
Ensure cupcakes are completely cool before adding frosting.

Nutrition

Serving Size: 1 cupcake
Calories: 270
Sugar: 30g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg