Description

These Easter Nest Cupcakes are perfect for celebrating spring! A combination of soft vanilla sponge and creamy chocolate buttercream topped with mini eggs makes them irresistibly delightful. Great for any occasion or a special treat to bring joy.

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

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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 self-raising flour, caster sugar, and baking powder.
Add soft butter, eggs, and vanilla extract to the dry mixture.
Beat using an electric mixer for 2–3 minutes until the mix is smooth.
Scoop the batter evenly into the cupcake cases.
Bake for 15 minutes until golden brown. Allow to cool on a rack.

Notes

Make sure to let the cupcakes cool completely before frosting them.
Store cupcakes in an airtight container to keep them fresh.
Leftover mini eggs can be used as toppings for other desserts.

Nutrition

Serving Size: 1 cupcake
Calories: 250
Sugar: 24g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 0g
Protein: 3g
Cholesterol: 40mg