These cute cupcakes are perfect for Easter — and the kids will love to help you!
Easter Nest Cupcakes
10
25
MINS
MINS
Metric
Imperial
INGREDIENTS
| 125g | Self-raising flour |
| 2 tbsp | Cocoa powder |
| ½ tsp | Baking powder |
| ¼ tsp | Salt |
| 115g | Caster sugar |
| 75g | Trex, at room temperature |
| 2 | Large eggs |
| 3 tbsp | Milk |
| ½ tsp | Vanilla extract |
TO DECORATE
| 100g | Butter, at room temperature |
| 225g | Icing sugar |
| 1 tbsp | Cocoa powder |
| 2 | Chocolate flake bars, crumbled |
| 30 | Mini chocolate Easter eggs |
Method
Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Place 10 large paper cup cake cases into a bun tin.
Sift the flour, cocoa powder, baking powder and salt into a mixing bowl. Add the sugar, Trex, unbeaten eggs, milk and vanilla extract. Use a wooden spoon to beat the mixture together until smooth and creamy — this will only take one to two minutes.
Spoon the mixture into the paper cases. Transfer to the middle shelf of the oven and bake for 22-25 minutes, until risen and firm. Cool in the tin for a few minutes, then transfer to a wire rack to cool.
To decorate, beat the butter, icing sugar and cocoa powder together for three to four minutes until light and fluffy. Pipe or spread the topping onto the cakes, leaving a slight depression in the middle. Sprinkle chocolate flake around the edges, then place 3 chocolate eggs in the middle of each cake.
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