Easter Nest Cupcakes
Easter Nest Cupcakes

Easter Nest Cupcakes

These cute chocolate cupcakes are perfect for Easter!

Serves

10

PREPARATION

20 minutes (plus 20 minutes to decorate)

COOKING

25 minutes

INGREDIENTS

sponge

  • 110 g Tate & Lyle Light Muscovado Sugar
  • 110 g butter (at room temperature)
  • 2 large eggs
  • 3 tbsp milk
  • 1/2 tsp vanilla extract
  • 125 g self-raising flour
  • 2 tbsp cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt

icing

  • 100 g butter (at room temperature)
  • 225 g Tate & Lyle Icing Sugar
  • 2 tbsp cocoa powder
  • 2 chocolate flake bars (crumbled)
  • 30 mini chocolate Easter eggs

HOW TO MAKE THIS RECIPE

 

1. Preheat the oven to 180°C, Fan oven 160°C, Gas Mark 4. Put 10 large paper cupcake cases into a bun tin.

2. Beat the butter and sugar together until light and creamy, then gradually beat in the eggs. Stir in the milk and vanilla extract, then sift in the flour, cocoa, baking powder and salt, folding in with a large metal spoon.

3. Spoon the mixture into the paper cases. Bake on the middle shelf of the oven for 22-25 minutes, until risen and firm. Cool for a few minutes, then transfer to a wire rack to cool completely.

4. To decorate, beat the butter, icing sugar and cocoa powder together for 3-4 minutes until light and fluffy, adding 1 tbsp warm water. Pipe or spread on top of the cakes, leaving a slight depression in the middle. Sprinkle chocolate flake around the edges, then place 3 mini chocolate eggs in the middle of each cake.

CHEF'S TIP

Freeze the cakes for up to 3 months, though add the mini Easter eggs when thawed.