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Easter Nest Cupcakes

Course Dessert
Cuisine British
Keyword Baking, Cupcakes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 Cupcakes

Ingredients

Cupcakes

  • 125 g Butter
  • 125 g Caster Sugar
  • 2 Eggs
  • 125 g Self-Raising Flour
  • 1 tsp Vanilla Essence

Easter Nests

  • 50 g Butter
  • 10 Big Marshmallows
  • 125 g Coco Pops
  • Mini Eggs

Buttercream

  • 150 g Unsalted Butter
  • 300 g Icing Sugar
  • Green Food Colouring
  • 2 tbsp Milk

Instructions

Cupcakes

  • Pre-heat the over to 180 degrees/Fan 160 degrees/Gas 4. Put muffin cases into a 12-hole muffin tin.
  • Measure your butter and sugar into the bowl and cream together until fully incorporated. Add each egg and mix until both are combined.
  • Sieve your flour and baking powder in to the bowl and then mix until fully incorporated then add the vanilla extract and milk until mixed in.
  • Fill each cupcake case until about ¾ full then place in the oven to cook for 20 minutes.
  • Once cooked, remove from the oven and leave to cool in the tin for a minute on a cooling rack then remove from the tin and place on cooling rack until fully cooled.

Easter Nests

  • Melt the Butter in a saucepan then add the Marshmallows and cook over a low heat until melted.
  • Remove from the heat before stirring in the Coco Pops. Add some grease proof paper to a tray
  • Using an ice cream scoop, scoop a ball of the mixture on to the tray. Use the end of spoon to shape little nests.
  • Leave to set until your ready to assemble your cupcakes.

Buttercream

  • Beat the butter for about 5 minutes until pale and fluffy,
  • Sieve the icing sugar a bit at a time until it is all fully incorporated, Then add the vanilla extract and milk until all mixed in.
  • Add the green food colouring to get a grass like colour.
  • Fill a piping bag with buttercream that has a grass nozzle then pipe onto the cooled cupcakes.
  • Once buttercream has been piped onto the cupcakes then add the nests on top and fill with mini eggs.