Monday, 30 March 2015

CHOCOLATE EASTER NEST CUPCAKES




I suppose I should be used to it by now, but I could not believe my eyes when just one week after Christmas the supermarket shelves were already filling up with Easter eggs! Of course now that it is March you cannot maneuver your shopping trolley without bumping into a chocolate bunny but it is a bit more acceptable now that Easter is just a few days away, yay! A few weeks ago a friend sent me a photo of a beautiful Easter bird nest cake. It reminded me of some Easter cupcakes I made years ago, and I decided they would be perfect to make again and share with you this week. They will make a colourful and delicious addition to your Easter table!





On a side note, a big thank you to everyone who tuned into RSG last week to hear me chatting with Nina Timm. I was overwhelmed by the response and would like say a very special hello and welcome to my new subscribers! Here's wishing all of you a very happy and chocolatey Easter. x 

Edit: You can watch me making these delicious cupcakes on the Expresso Show by clicking HERE


_________________________


CHOCOLATE EASTER NEST CUPCAKES


Makes 12  


1 cup castor sugar
2 large eggs
1/2 tsp vanilla extract
100ml sunflower oil
150ml milk
300ml flour
50ml cornflour
2 tsp baking powder
1/4 tsp salt
3 tbsp cocoa 

For the icing:
80g butter, room temperature
1 cup icing sugar
2 tbsp cocoa
1 tbsp milk

vermicelli or grated chocolate and candy eggs to decorate


Step 1.) Preheat your oven to 170°C and place 12 cupcake cases into a muffin pan.

Step 2.) Whisk the castor sugar and eggs together until pale and creamy. Add the vanilla extract , sunflower oil and milk and mix in. 

Step 3.) Sift the flour, cornflour, baking powder, salt and cocoa into the bowl. Whisk until everything is combined. 

Step 4.) Divide the mixture between the cupcake cases. (Depending on size you may have enough batter for an extra cupcake.) Bake the cupcakes for 20 minutes, or until an inserted skewer comes out clean. Set aside to cool completely.

Step 5.) To make the icing: use an electric beater to soften the butter. Sift in the icing sugar and cocoa, and beat until everything comes together. Add the milk and beat again until you have a soft, spreadable icing. 

Step 6.) Spread the icing over the cold cupcakes, making a small hollow at the top of each cake. Sprinkle vermicelli around the edges and fill the hollows with candy eggs






No comments:

Post a Comment