young cook


Ingredients • • • •


• 3 eggs buttercream • • • • •


• •


• •


Easter nest cupcakes...


175g butter 175g caster sugar


175g self-raising flour 50g cocoa powder


75g margarine 75g unsalted butter


1/2 tsp vanilla essence 200g icing sugar, sifted


25g cocoa powder chocolate drizzle icing •


nests •


75g plain chocolate broken into pieces 25g unsalted butter 3tbsp double cream


100g plain chocolate broken into pieces


2 large Shredded Wheat broken into shreds


Chocolate mini eggs to decorate


Method 1. Preheat the oven to 180C.


Cream the butter and caster sugar together until almost a whipped and creamy mixture is formed. Add the flour, cocoa and eggs and fold together, then whisk until creamy.


2. Lightly grease a 12 hole muffin tin and divide the mixture between them.


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Bake in the preheated over for 20 minutes until well risen and firm on top.


3. Remove from the oven and allow to cool for 10 minutes in the tin before using a small palette knife to ease each of the cakes out of the tin and onto a cooling rack to cool completely.


4. To make the buttercream, blend the butter and margarine in a bowl until creamy, then add the vanilla essence, icing sugar and cocoa and mix carefully to avoid an icing sugar cloud, then beat until smooth and creamy.


5. Spoon into a piping bag fitted with a star nozzle. Cut the cakes in half horizontally and pipe a layer of buttercream onto the base layer. Pipe a rosette of icing on the top of the cake, starting close to the edges and ending in a peak on the top.


6. Now make the chocolate drizzle icing. Place the chocolate, butter and cream into a small heatproof bowl placed over a pan of gently simmering water, and stir


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until melted, smooth and glossy.


7. Remove from the heat and allow to cool for 10 minutes. Place into a small piping bag and snip the end to form a thin point. Drizzle over the buttercream. Set aside while making the nests.


8. To make the nests, melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Remove from the heat and add the broken Shredded Wheat and very gently stir into the choclate to allow it to coat the wheat strands.


9. Using small tea cups, place a tablespoon of the mixture into each of the cups and shape into a nest shape, with a hollow centre, to resemble a nest! Chill for 10 minutes until set firm, then remove from the cups using a small palette knife.


10. Place on top of each of the cakes, squishing down the icing peak to glue the nest in place. Fill each of the nests with a few Chocolate mini eggs to decorate and serve.


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