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Easy Easter Cupcake on stand

Easy Easter Nest Cupcakes

Janice Pattie
Soft vanilla sponge cupcake topped with chocolate buttercream and decorated with speckled mini eggs. 
4.88 from 24 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Baking
Cuisine British
Servings 12
Calories 325 kcal

Equipment

  • Large bowl
  • weighing scales
  • Measuring spoons
  • electric mixer
  • 12 cup cupcake tin (pan)
  • Cooling rack
  • ice cream scoop
  • Sieve
  • Wilton 1 M piping nozzle
  • Icing bag frosting (piping) bag

Ingredients
 

For the cupcakes

  • 100 grams self-raising flour
  • 100 grams caster sugar
  • 1 teaspoon baking powder
  • 100 grams soft butter or margarine
  • 2 eggs
  • 1 teaspoon vanilla extract

For the buttercream

  • 2 tablespoon cocoa
  • 3 tablespoon hot water
  • 140 grams soft butter
  • 280 grams icing sugar sieved

To decorate

  • 36 mini candied chocolate eggs 2 x 80 g bags

Instructions
 

For the cupcakes

  • Preheat the oven to 170C
  • Place 12 paper cases in a 12 cup cupcake pan.
  • Put 100g (½ cup) self-raising flour, 100g (½ cup) caster sugar, 1 tsp baking powder into a large bowl.
  • Add 100 g (⅓ cup) soft butter, 2 eggs and 1 tsp vanilla extract to the dry ingredients.
  • Beat well with an electric mixer for 2 - 3 minutes until the ingredients are well blended and smooth. 
  • Use an ice cream scoop to divide the cupcake mixture between the paper cupcake cases.
  • Bake for 15 minutes until the cakes have risen and are light golden brown.  Leave the cupcakes in the pan for 5 minutes, then lift the cakes out of the pan and leave to cool on a cooling rack. 

For the buttercream

  • Put 2 tbsp of cocoa into a bowl with the 3 tbsp hot water (from the kettle) and mix together, then leave to cool.
  • Put 280 g (1 ¾ cups) icing (powdered) sugar through a sieve to remove any lumps.
  • Add the icing sugar to the bowl of cooled cocoa and water. Then add 280 g (⅔ cup) softened butter to the bowl.
  • Beat the buttercream ingredients with an electric mixer for 2 or 3 minutes until light and fluffy.
  • Fix a Wilton 1 M nozzle inside a piping bag.
  • Fill the piping bag with the buttercream and pipe from the outside of the cupcakes to the centre to create a nest-like swirl.
  • Decorate each cupcake with three candy shelled chocolate mini eggs.
    Easy Easter Nest Cupcakes on plate

Notes

Makes 12 standard size cupcakes, 18 mini cupcakes or you can make 6 standard and 12 mini cupcakes. 
Replace the mini eggs with sprinkles or other sweets and you can serve these cupcakes at other times of year.

Nutrition

Calories: 325kcalCarbohydrates: 40gProtein: 2gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 71mgSodium: 142mgPotassium: 71mgFiber: 1gSugar: 33gVitamin A: 546IUVitamin C: 0.02mgCalcium: 30mgIron: 0.4mg