Easter Nest Cupcakes

Easter Nest Cupcakes- classic sponge cupcakes with chocolate topping and Easter Nest decoration using cadbury's Mini Eggs and crumbled Cadbury's Flake.

There are so many cute cupcake ideas to make for Easter, but when you don't have a lot of time, or you want to bake with your children, I find simple is best. I made these Easter Nest cupcakes as a variation on my Chocolate Orange Easter Nest Cake. 

The sponge I use is a classic yellow sponge that makes an excellent base for any cupcake you want to make. It turns out well every time; moist, buttery and delicious. Top that with real chocolate icing, crumbly Cadbury's Flake and the essential Cadbury's Mini Eggs and you've got yourself a classic Easter treat.

They don't tend to last long once people try them- the 16 that I made for work lasted until 1pm!

Make Easter Nest Cupcakes

Easter, cupcakes, mini eggs

Cake

British

Yield: 16Author: The Improving CookPin it

Easter Nest Cupcakes

Easter Nest Cupcakes- classic sponge cupcakes with chocolate topping and Easter Nest decoration using cadbury's Mini Eggs and crumbled Cadbury's Flake.

prep time: 10 minscook time: 25 minstotal time: 35 mins

ingredients:

For the cupcakes

• 300g plain flour
• 300g caster sugar
• 120g softened
• 3 eggs
• 280ml milk
• 3 1/2 tsp baking powder
• 1 tsp vanilla extract
• 1 tsp salt

For the decoration

• 55g butter,  softened
• 50g dark chocolate
• 180g icing sugar
• 1 tsp vanilla
• 2 tbsp milk
• 100g Cadbury Mini Eggs
• 3 Cadbury Flakes

instructions

1. Cream the butter and sugar, for the cake batter, together until smooth.
2. Add all the other cake ingredients, and mix together until completely combined.
3. Fill the cupcake cases with the mixture, until 3/4 full.
4. Bake for 15-17 mins at 190 (170 fan, gas mark 4) or until a knife comes out of the centre clean.
5. Leave the cakes to cool for 5 mins in the tin and then move onto cooling racks.
6. While they cool, melt the butter for the icing in a small saucepan with the chocolate.
7. Take off the heat and stir the icing sugar into the melted mixture until you have a very thick paste consistency.
8. Add 1 tbsp of the milk and stir until the mixture loosens. If this gets you the consistency that you want, don't worry about adding the second tbsp. If not, go ahead and mix the second one through.
9. Use a hand whisk to get the icing really light and smooth.
10. Spoon some icing mixture onto each cupcake, spreading in a circle with the back of the spoon until the top of the cake is almost covered.
11. Crumble the three flakes onto a small plate. Try not to crumble too much, so the pieces look more nest-like.
12. Place three Mini Eggs in the centre of the icing on each cake, while it is still wet.
13. Sprinkle the Flake pieces around the eggs.
14. Leave for a few minutes so the icing sets and holds the decorations in place, before serving.

calories
364

fat (grams)
14

sat. fat (grams)
8

carbs (grams)
54

protein (grams)
5

sugar (grams)
35

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