Cuisine – Easter egg nest cupcakes

These cupcakes make great Easter treats.

Yields: 12 cupcakes

Cupcakes:
12 cupcake liners
1¾ cup plain flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
100g butter, room temperature
1 cup sugar
2 eggs
1 Tbsp vanilla
80g sour cream
½ cup milk
30ml Canola oil

Egg nests:
200g desiccated coconut 
40g sugar
3 Tbsp flour
¼ tsp baking powder
Pinch salt
1 egg white
Pinch cream of tartar
½ tsp vanilla
Melted chocolate
Chocolate shavings
Mini speckled Easter eggs

Buttercream icing:
250g unsalted butter
Pinch salt
500g icing sugar, sifted
1 Tbsp vanilla
1-2 Tbsp milk

Cupcakes: Preheat the oven to 180°C. Line a 12-cup cupcake pan with the liners. Sift the flour, baking powder, baking soda, and salt together. Set aside. Cream the butter and sugar together until soft and creamy. Mix vanilla, sour cream, milk, and oil in a separate bowl. Then add the eggs to the creamed butter and mix well. Slowly and gradually add the dry ingredients and milk mixture to the egg mixture, mixing as you go. Scrape down the sides of the bowl when needed. Pour/scoop the batter into the liners – fill only two-thirds full to avoid the cupcakes spilling over the sides. Bake for 15-17 minutes, or until a toothpick inserted in the centre comes out clean. Set aside to cool.

Egg nests: While cupcakes are in the oven, make the egg nests. Line a baking tray with baking paper. Combine coconut, sugar, flour, baking powder and salt in a bowl. Beat egg white and cream of tartar until soft peaks form, then add the vanilla. Fold the coconut mixture into the egg whites. Roll into balls and place on the pre-lined baking tray. Create small wells in the middle, to form a nest. Bake for about 10-12 minutes or until lightly browned. Drizzle with melted chocolate and let them cool. 

Icing: Make the buttercream icing while the cupcakes and egg nests are cooling. Beat the butter on medium-high speed for 6-7 minutes. With the mixer on low speed, slowly add the salt and icing sugar, and continue beating until fully incorporated. Add vanilla and milk and mix on low speed until incorporated. Turn the mixer back up to medium-high speed and beat the buttercream for an additional 6-7 minutes. If it’s too thick, add a bit of milk, one teaspoon at a time until you reach the desired consistency. Decorate the cupcakes with a buttercream swirl. Top with chocolate shavings, egg nest and mini easter egg. Enjoy!