Description
These Easter Nest Cupcakes feature a soft vanilla sponge filled with rich chocolate buttercream and topped with colorful mini eggs, making them a festive treat that everyone will love! Quick to prepare and irresistibly delicious, they’re ideal for celebrating the holiday with family and friends.
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 170C.
- 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 with an electric mixer for 2 to 3 minutes until smooth and well combined.
- Use an ice cream scoop to fill the paper cases with the cupcake batter.
- Bake for 15 minutes or until the cupcakes rise and are golden brown. Allow them to cool in the pan for 5 minutes before transferring them to a cooling rack.
Notes
For added flavor, consider adding a pinch of salt to the batter.
Make sure the butter is at room temperature for easier mixing.
You can customize the toppings with different types of candies if desired.
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg