Peanut butter Easter egg nest cupcakes

Peanut butter Easter egg cupcakes

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Thought I’d get round to making these this Easter, as I made them last year too but never posted them! I made the cupcakes with peanut butter but you could leave this out if you have allergies. Chocolate buttercream piped using a Willton multi-tip gives that great twig nest look.

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{Makes about 20 normal size cupcakes}

95mins (including cooling time) – Prep time: 35 mins – Cooking time: 20mins – Icing time: 15 mins

Ingredients

Peanut butter cupcakes

  • 6oz self-raising flour
  • 6oz caster sugar
  • 6oz butter/margarine, softened
  • 3eggs
  • 3tbsp peanut butter (preferably peanut butter)

Chocolate buttercream

  • 500g icing sugar
  • 200g plain chocolate (at least 50% cocoa solids, I used 85%)
  • 110g butter (30g piece and 80g piece)
  • 70ml milk

You will also need a multi tip piping tip like Wilton #233

Mini eggs to decorate

Instructions

Oven temp: 180°C/320°F/Gas Mark 3

  1. Lay out cupcake cases. If you use silicon you can lay them on a flat baking tray, if you use paper ones, I advise using a bun tin to make the cakes hold their shape
  2. Whisk the eggs and sugar for about 4 minutes with an electric hand whisk and beat air into the mix so it fluffs up.
  3. Bit by bit, sieve in the flour and baking powder and add bits of butter, whisking the mixture each time to ensure a smooth texture, until fully mixed, then mix in the peanut butter.
  4. Spoon the mixture evenly into the cupcake cases, ensuring you smooth the tops down (it doesn’t have to be perfect!)
  5. Put the cupcakes into the oven for 15-20 minutes until they feel spongey and the tops have got some colour.
  6. Once out of the oven, place on a wire cooling rack to cool down
  7. To make the buttercream: melt the chocolate and 30g butter in a glass bowl over a saucepan of boiling water, stirring until smooth. Remove from the heat and leave to cool down.
  8. In a large bowl, sieve the icing sugar and add the remaining butter plus milk and cooled chocolate. Whisk together with an electric whisk gently to keep the mixture smooth and prevent too many air bubbles getting in. It also stops the icing sugar causing a storm in the kitchen!
  9. Filling your piping bag with the buttercream, use about half at a time or it’s too hard apply the right pressure. Holding the piping bag upright, pipe a little squidge in the middle, then very slowly pipe the nest, building up the side of the nest bit by bit rather than going round and round. The pressure you apply will give it the “spaghetti” look.
  10. Finish off by putting two mini eggs in each nest!

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