Bird's Nest Cakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ½ cup butter
- ½ cup caster sugar
- 2 eggs (beaten)
- ¾ cup gluten-free self-rising flour
- 1 pinch salt
- 1 lemon (finely grated zest)
- milk (if needed)
- For the buttercream
- ½ cup unsalted butter
- 2 cups powdered sugar
- ½ cup gluten-free lemon curd
- yellow Food coloring
- To decorate
- 12 sugared Mini chocolate egg
- 12 chick Sugar decoration
Preparation
Kitchen utensils
1 Skillet mit Deckel, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Slotted spoon, 1 Citrus juicer, 1 Plate, 1 Pot mit Deckel, 1 Sieve, 1 Measuring cups, 1 Kitchen towel, 1 Small pot, 1 Paper towel, 1 große Bowl
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Beat the butter and sugar in a mixing bowl until pale and fluffy.
3.
Gradually beat in the eggs, beating until fully incorporated into the mixture. Fold in the flour, salt and lemon zest until blended.
4.
Add milk if the mixture is too stiff, to give a soft dropping consistency.
5.
Spoon the mixture into the paper cases. Bake for 15-20 minutes, until golden-brown and springy to the touch. Place on a wire rack to cool completely.
6.
For the buttercream: beat the butter until soft. Sift in the icing sugar and beat well until smooth and creamy. Beat in the lemon curd and yellow food colouring until well blended.
7.
Spread the buttercream on top of the cakes and place a mini egg and a chick on top of each cake.
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