Description
Easter Nest Cupcakes combine a fluffy vanilla sponge with creamy chocolate buttercream and delectable mini eggs. Perfect for celebrations, these sweet treats are easy to make and will impress your guests with their delightful flavor.
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
Instructions
- Preheat the oven to 170°C (340°F).
- Placement of 12 paper cases in a 12-cup cupcake pan is essential.
- Combine 100g self-raising flour, 100g caster sugar, and 1 tsp baking powder in a large bowl.
- Incorporate 100g soft butter, 2 eggs, and 1 tsp vanilla extract into the dry mix.
- Beat the mixture using an electric mixer for 2-3 minutes until smooth and well-blended.
- Divide the cupcake batter into the paper cases using an ice cream scoop.
- Bake for approximately 15 minutes until risen and golden brown. Allow to sit in the pan for 5 minutes before transferring to a cooling rack.
Notes
Ensure soft butter is used for easier mixing.
Let cupcakes cool completely before frosting for best results.
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg