WE LOVE… BUTTERFLY CUPCAKES pg33 // GOLDEN CONFETTI CUPCAKES pg35 // EASTER BUNNY CUPCAKES pg37
For the Easter chick & bunny cupcakes, see page 36
Easter nest cupcakes
MAKES 12
For the Rice Krispies Nest
150g (5½oz) milk chocolate
100g (3½oz) Rice Krispies a mixture of easter egg chocolates
For the cupcakes
145g (5oz) unsalted butter
145g (5oz) light brown sugar
120g (4¼oz) self-raising fl our
25g (1oz) cocoa powder
3 free-range eggs
1 tsp baking powder
1 tsp vanilla extract
For the buttercream
400g (14oz) icing sugar
200g (7oz) unsalted butter
green food colouring
3-4 tsp whole milk
1 For the nests, line a muffin tray with cupcake cases. Place the chocolate in a heatproof bowl and melt in the microwave in 20-second bursts, stirring in between each burst. Once completely melted, add the Rice Krispies and mix until completly coated in chocolate. Divide the mixture between the cupcake cases and place 2-3 eggs on top. Place in the fridge for 2-3 hours or until the chocolate has completely set.
2 For the cupcakes, preheat the oven to 180°C/Gas Mark 4. Line a muffin tray with cupcake cases.
In a large bowl, whisk together the sugar and butter until light and fluffy. Add the flour, cocoa powder, eggs, baking powder and
