Bird's Nest Cakes

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Bird's Nest Cakes
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
How healthy are the main ingredients?
egglemonmilk

Ingredients

for
12
For the cupcakes
½ cup
½ cup
2
eggs (beaten)
¾ cup
gluten-free self-rising flour
1 pinch
1
lemon (finely grated zest)
milk (if needed)
For the buttercream
½ cup
2 cups
½ cup
To decorate
12
12
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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