Easy Easter Nest Cupcakes are a simple vanilla cupcake topped with chocolate buttercream and dressed with colourful mini eggs. They are ideal to serve for Easter Sunday tea.
Why are eggs associated with Easter?
Eggs are an ancient symbol of new life and are associated with pagan festivals to celebrate spring. Decorating eggs for Easter is a tradition that dates to at least the 13th century.
One explanation for the custom of decorating eggs for Easter, is that it was forbidden to eat during Lent, so it was popular to paint and decorate them to mark the end of the period of fasting. The decorated eggs would then be eaten as part of the Easter celebrations.
Chocolate Easter Eggs
Of course, today Easter eggs are mostly made of chocolate and there are many kinds of chocolate eggs. My favourites are the mini eggs with the pretty pastel candy coating. They are perfect for decorating desserts, cakes, and cupcakes, but you can use the mini eggs that you like best.
What kind of flour do I need for the Easy Easter Nest Cupcakes?
I use self-raising flour which contains some raising agent. If you don’t have any self-raising flour you can use plain (all-purpose) flour adding bicarbonate of soda and baking powder in the proportions below.
What is Vanilla?
Vanilla pods are the seed pods of a specific species of flowering orchids that grow close to the equator. The pods then go through a number of processes and then they are dried and conditioned.
Vanilla is the world’s most universally loved flavour and is included in many desserts and cakes. No flavour is more widely recognised, used and enjoyed across the globe.
What is Vanilla Extract?
Make Vanilla Extract by putting a vanilla bean into a jam jar fiilled with vodka or another clear spirsoaking vanilla beans in alcohol. then the Vanilla extract is left to age and mellow before it is put into bottles. Always check that you are buying pure vanilla extract and not anything that says imitation or vanilla flavouring.
Can I use Vanilla Bean Paste?
Yes, vanilla bean paste is a good choice, particularly if you want to have the little flecks of vanilla seeds show in your cupcakes.
Serve Easy Easter Nest Cupcakes any time
These cupcakes are dressed up for Easter but the recipe is good at any time of the year, just change the topping for some sprinkles or other sweets.
I think cupcakes are a great choice for last-minute baking. It takes very little time to make and bake them. Once I have the cupcakes in the oven I get on and make the buttercream. This recipe uses ingredients you are likely to have in your larder which makes it even easier to make them on impulse.
Once the cupcakes have cooled, I load up my piping bag with buttercream and a Wilton 1 M piping nozzle and pipe on a swirl. If you don’t have a pipling bag, you can use a palette knife to spread the icing on the top of the cakes. Then top with the candy coated mini eggs.
Make Mini Easy Easter Nest Cupcakes
Make some mini cupcakes as well as the full-size Easy Easter Nest Cupcakes. These little mouthfuls are perfect for smaller children and for those who are counting calories but would like a little treat. Use petit four cases and bake for only 10 minutes.
Decorate the mini cupcakes with a single rosette of buttercream and top with a single mini egg. The mini cupcakes add a little extra fun to your Easter table.
More Easter Bakes from Farmersgirl Kitchen
Hot Cross Shortbread Cookies are shortbread cookies with all the citrus and spicy flavours of a Hot Cross Bun. They make a great addition to your Easter tea table.
Easter Simnel Cake is a traditional fruit cake featuring a layer of marzipan inside and on top of the cake. It makes a perfect centrepiece for your Easter table.
Simnel Traybake Cake (Slice) is a quick and easy traybake adapted from the traditional marzipan topped Simnel Cake. It is easy to slice and perfect to serve for Mother’s Day or at Easter.
More Easter Cupcake Recipes
- Easy Easter Egg Hunt Cupcakes – Elizabeth’s Kitchen Diary
- Cadbury Creme Egg Cupcakes – Something Sweet, Something Savoury
- Easy Easter Bunny Cupcakes – Eats Amazing
- Creme Egg Cupcakes – The Baking Explorer
- Easter Chocolate Granola Cakes – Fab Food 4 All
- Easter Chick Cupcakes – Only Crumbs Remain
PIN FOR LATER
Easy Easter Nest Cupcakes
For the cupcakes
- 100 g soft butter or margarine
- 100 g caster sugar
- 100 g self-raising flour
- 2 eggs
- 1 tsp baking powder
- 1 tsp vanilla extract
For the buttercream
- 1 tbsp cocoa
- 2 tbsp hot water
- 75 g soft butter
- 225 g icing sugar sieved
- 44 mini Easter eggs
For the cupcakes
- Preheat the oven to 180C
- Place paper cases in a cupcake pan.
- Place all the ingredients together in a bowl and beat well for 2 – 3 minutes until they are well blended and smooth.
- Divide between the paper cupcake cases and bake for about 15 minutes until the cakes have risen and are light golden brown.
- Lift the cakes out of the pan and leave to cool on a cooling rack.
For the buttercream
- Blend the cocoa with the hot water in a bowl, leave to cool.
- Put the butter, icing sugar and the cooled cocoa in a bowl and beat for 2 or 3 minutes until light and fluffy.
- Fill a piping bag with the buttercream with a Wilton 1 M nozzle. Pipe the chocolate buttercream onto the cooled cupcakes and decorate with the mini eggs.