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Easter Nest Cupcakes

Servings 12 Cupcakes

Ingredients

  • 225 g Butter (I use stork)
  • 225 g Gluten free self-raising
  • 225 g Caster sugar
  • 4 Eggs

For the icing:

  • 80 g Butter
  • 280 g Icing sugar
  • 2 tsp Cocoa powder
  • 115 g Mini eggs (36 eggs/3 per cake)
  • 2 Cadbury flake (80g bars)

Instructions

  • Preheat the oven to 180 degrees/gas mark 4. 
  • Cream the butter and sugar together in a mixing bowl. Add the eggs and the flour gradually, folding as you go. 
  • Prepare 12 cupcake cases in a muffin tin. 
  • Add the cake mixture until you have filled the cases evenly. These should be quite full.
  • Place these in the oven for 20 minutes, or until golden brown. As these are quite large cupcakes, I used a cake tester just to make these they were baked throughout. 

For the icing:

  • Mix together the butter, icing sugar and cocoa powder until smooth. 
  • Pipe a swirl onto the top of the cake (resembling a bird's nest) and top with crumbled pieces of flake to resemble the branches/twigs and three mini eggs.