Name: Bird's nest cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 1
Ingredients: 125g butter, chopped; 107.50 gm caster sugar; 4.40 gm vanilla essence; 187.50 gm self-raising flour; 65.00 gm cocoa powder; 128.75 gm milk; 150.00 gm icing sugar mixture; 20.00 gm cocoa powder; 20g soft butter; 110g pkt Red Tulip birds eggs; 2 eggs; 20.00 gm hot water; 12-16 chocolate finger biscuits, chopped

Bird's nest cupcakes

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Prep Time:
30 minutes

Cook Time:
20 minutes

Total Time:
50 minutes

Easter cupcakes with cocoa icing and Red Tulip bird eggs.

Ingredients:

125g butter, chopped
107.50 gm caster sugar
4.40 gm vanilla essence
187.50 gm self-raising flour
65.00 gm cocoa powder
128.75 gm milk
150.00 gm icing sugar mixture
20.00 gm cocoa powder
20g soft butter
110g pkt Red Tulip birds eggs
2 eggs
20.00 gm hot water
12-16 chocolate finger biscuits, chopped

Instructions:

Preheat the oven to 180C (160C fan-forced) and line 12 medium muffin cups with paper cases. Using electric beaters, cream together the butter, sugar, and vanilla until light and fluffy. Gradually add the eggs, one at a time, mixing well after each addition.
Sift the flour and cocoa over the butter mixture and mix in the milk. Gently fold until just combined. Divide the mixture evenly into the paper cases. Bake for 20 minutes or until they spring back lightly to the touch. Cool on a wire rack.
Prepare the icing by sifting icing sugar and cocoa powder into a bowl, then adding butter. Pour hot water over the butter and mix until combined. Spread it over the cakes, then decorate by topping them with chopped chocolate fingers in a nest-like fashion and placing an egg in the center.

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