Name: Bird’s nest cupcakes
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 125 gram butter, softened; 2/3 cup caster sugar; 1 teaspoon vanilla extract; 2 eggs; 1 1/2 cup self-raising flour, sifted; 1/4 cup cocoa powder; 2/3 cup milk; 1 cup chocolate chips; chocolate curls, candy-coated Easter eggs to serve; Buttercream; 125 gram butter, softened; 1 1/2 cup icing sugar, sifted; 1/4 cup cocoa; 1 tablespoon milk

Bird’s nest cupcakes

here is the easiest and tastiest cupcake recipe to ensure your Easter ends on a sweet note. So have fun with your family on Easter weekend decorating these cute cupcakes with little chocolate eggs.

Makes 12

Prep

25M

Cook

25M

Total

50M

Ingredients

125 gram butter, softened

2/3 cup caster sugar

1 teaspoon vanilla extract

2 eggs

1 1/2 cup self-raising flour, sifted

1/4 cup cocoa powder

2/3 cup milk

1 cup chocolate chips

chocolate curls, candy-coated Easter eggs to serve

Buttercream

125 gram butter, softened

1 1/2 cup icing sugar, sifted

1/4 cup cocoa

1 tablespoon milk

Method

1.Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.

2.In a large bowl, using an electric mixer, beat butter and sugar together until creamy. Add vanilla. Beat in eggs, one at a time, mixing well after each addition.

3.Fold in combined flour and cocoa powder, alternately with milk. Fold through chocolate chips. Spoon mixture into paper cases until two-thirds full.

4.Bake for 20-25 minutes until cooked when tested. Cool in pan for 5 minutes before transferring to a wire rack to cool completely.

5.BUTTERCREAM. In a small bowl, using an electric mixer, beat butter on high until pale. Gradually add combined icing sugar and cocoa, beating until fluffy. Beat in milk.

6.Spread the tops of cooled cakes with buttercream. Serve with chocolate curls and candy-coated Easter eggs.