Easter Nest Cakes
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- ½ cup butter (softened)
- ½ cup superfine caster sugar
- ⅔ cup self-rising flour (sifted)
- ¼ cup cocoa powder
- 1 pinch Baking powder
- 2 eggs
- ½ cup Chocolate chip
- For the topping
- ⅔ cup unsalted butter
- 2 ½ cups powdered sugar
- 1 Tbsp cream (35% fat)
- vanilla extract
- For the nests
- ¾ cup plain Dark chocolate (70% cocoa solids, chopped)
- 2 Tbsps butter
- 2 tsps cocoa powder
- 1 Tbsp light corn syrup
- 2 cups shredded wheat cereal
- To decorate
- colored, mini Chocolate egg
How healthy are the main ingredients?
eggPreparation steps
1.
For the cupcakes: heat the oven to 190°C (170° fan) 375°F gas 5. Place 12 paper cases in a 12 hole bun tin.
2.
Whisk together the butter, sugar, flour, cocoa, baking powder and eggs until smooth and blended. Stir in the chocolate chips.
3.
Spoon into the paper cases and bake for about 15 minutes until well risen and firm to the touch. Place on a wire rack and leave to cool completely.
4.
For the topping: beat the butter until soft. Gradually sift in the icing sugar and beat until smooth. Add 1 tablespoon cream and beat until creamy and smooth. Beat in the remaining cream if necessary, to loosen the mixture. Beat in the vanilla.
5.
Spread on top of each cake to cover the top completely.
6.
For the nests: put the chocolate, butter and cocoa into a heatproof bowl over a pan of simmering (not boiling) water until the chocolate has melted. Stir and remove from the heat.
7.
Stir in the syrup and shredded wheat and mix well. Spoon evenly on top of the cakes and decorate with mini eggs. Leave to set.
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