Look how cute these cupcakes are (!!!)
They are definitely the best cupcakes I have ever made; in taste and looks. Sweet and as light-as-a-feather vanilla cupcakes kissed with a swirl of thick and luxurious chocolate buttercream with mini eggs. I love the look of the pastel eggs on top of the chocolate cream, it looks so delicate but pretty. These cakes are perfect for Easter baking – I always bake 10000x more at Easter time and I don’t know why! Probably because of the amounts of chocolate eggs in the shops…
btw; I hate, hate, hate those big chocolate eggs! If I ever get one it is either given to anyone else in the family or it meets a bain-Maire and I disguise it in a brownie.
Does anyone else have an obsession with Easter? I definitely do even though I am not religious, it is all so cute, fun and it gets you in the mood for spring.
However, it feels like spring is a million miles away from Scotland; 7ºc and pouring as per usual. Why does it always have to be so cold and grey 99% of the time? Eventually, a hot day will come, probably in late April, it might even be 15ºc, wow!
I need a hot holiday…
These cupcakes are superior to any I have ever had. Perfectly light and buttery with a delicate vanilla flavor. The best baking always starts with the best ingredients to make sure the ingredients are as fresh and as good quality as possible. The main ingredient of the cakes is butter, so make sure you use fresh local butter from happy cows! I use butter made just down the road from where I live so the quality and freshness are guaranteed.
Next is the vanilla. I use either pure vanilla extract or vanilla pods. Right now, I only have vanilla pods in the house so these cakes are extra luxurious. My go-to vanilla extract is Nielsen-Massey Pure Vanilla Extract, found in nearly every shop.
Make sure you use to extract and not the essence; vanilla essence is the nemesis of baking! Vanilla essence is vanilla flavoring and some contain no vanilla at all.
The extract is the way forward.
To make these cupcake super light, I whipped the butter and caster sugar together in my freestanding mixer with a flexible-beater for 7 minutes. In those minutes, my mixture went from looking like gravel to looking like whipped cream. It is the addition of air and beating of the mixture which makes it soft and fluffy.
The trick to making these cakes work is to add the egg so slowly. Adding the egg a teaspoon at a time avoids curdling the mixture. Curdling the mixture results in a sloppy and split mixture, holding no air or structure.
But wait until you have tried the chocolate buttercream – sweet, decadent and dark and full of flavor! This easy topping is made from 5 ingredients and is so quick to make. Beat the butter, add the remaining ingredients and beat for as long as you dare; the longer, the fluffier. I whipped mine for 7 minutes again, like the butter and sugar in the cupcake mix, until uber thick, glorious and fudgy.
Do be warned, however, it is crazy addictive!
If you make my Easter Nest Cupcakes Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
55g butter, at room temperature For the buttercream 40g butter, at room temperature Mini eggs to decorate The cakes should be kept covered well with a large bowl and stored in the fridge for up to 4 days. Delicious straight from the fridge or at room temperature.
How do you make Easter Nest Cupcakes
105g caster sugar
1 large egg, organic or free range
115g plain flour
3/4 tsp. Baking powder
1/4 tsp. baking soda
1 1/2 tsp. vanilla extract or 1/2 vanilla pod
95g icing sugar
40ml whipping cream
3 tbsp. good quality cocoa powder
1/2 tsp. vanilla extract
Try out our Easter Nest Cupcakes recipe and post your results below in the comments…
55g butter, at room temperature
For the buttercream
40g butter, at room temperature
Mini eggs to decorate
The cakes should be kept covered well with a large bowl and stored in the fridge for up to 4 days. Delicious straight from the fridge or at room temperature.