I’m particularly confident to share today’s recipe with you because of the enthusiastic positive feedback I’ve received about these cupcakes from my colleagues at work. Easter is coming, and it’s the perfect time of year to bake some Easter-themed goodies. This recipe is a mishmash of inspiration I found online, and I hope you try it out, because it really didn’t take me a long time to put together.
Ingredients for the cupcakes
- 120g butter/vegetable oil spread
- 120g caster sugar
- 2 large eggs
- 120g self-raising flour (seived)
- half a teaspon of baking powder
- cupcake cases
Preheat your oven at 190 degrees Celsius or Gas Mark 5. Mix the ingredients together until well mixed. Bake for around 20 minutes, and let them cool completely.
Ingredients for the nests
- 40g butter/vegetable oil spread
- 3 tablespoons sugary syrup
- a few shakes of drinking chocolate powder
- around 180g milk chocolate
- mini eggs (to decorate) – ideally these would be Cadbury mini eggs, but the Delhaize ones were excellent substitutes
Melt together the butter, syrup, drinking chocolate powder, and milk chocolate (either in a bain-marie or simply in the microwave at short low-heat intervals – mix well as you’re heating them). Mix the cornflakes in the melted mixture (adjust amount accordingly). Put a tablespoon of the cornflake mixture on each cupcake in a nest design, and after it sets a little, pop on a mini egg or two. Adorable and delicious.
Special thanks to Delhaize Luxembourg for providing the excellent ingredients.