| White chocolate Easter cupcakes

For the cupcakes, pre heat the oven to 180°C and line a muffin tin with 12 white cupcake papers.

Combine the brown sugar and butter and whisk with an electric mixer until pale and fluffy, 3 mins. Whisk in the eggs. 

Add the melted chocolate and whisk until smooth. Whisk in the flour, milk and vanilla essence. 

Spoon the mixture into the lined muffin tin and bake, 12-15 mins, or until a cake tester comes out clean when inserted. 

Cool the cupcakes in the tin for 5 mins before transferring to a cooling rack. 

For the icing, whisk the cream cheese and butter with an electric mixer until well combined, 1 min. 

Add the icing sugar and whisk until combined. Add the vanilla and melted chocolate and whisk until smooth. 

Refrigerate for 10 mins. 

Divide the icing into thirds and colour each third with a different colour of gel food colouring so that you end up with some pastel yellow, pink and turquoise icing. 

Add the icing to a piping bag fitted with a large round nozzle by gently spooning the different colours of icing on top of each other into the bag. 

This will create a rainbow ripple effect. Pipe a generous helping of icing on top of each cupcake. 

Break the pretzel sticks into bite size pieces and arrange them on top of each cupcake to look like a bird’s nest. 

Keep the center open. Add a few speckled eggs to the center of each cupcake and decorate with some fondant flowers or bees. 

Fondant cake decorations like flowers and bees, as well as gel food colouring, can be found at specialized baking stores. 


Chocolate Easter nest cupcakes

00:20 Preheat your oven to 170°C and place 12 cupcake cases into a muffin pan. Whisk the castor sugar and eggs together until pale and creamy. Add the vanilla extract , sunflower oil and milk and mix in. Sift the flour, cornflour, baking powder, salt and cocoa into the bowl.

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