These super easy Easter nest cupcakes are no-mess and SO quick to decorate! Kids will love both baking and eating these cute mini egg cakes!
If you're short on time this Easter but want to fit in a bit of fun Easter baking, I have the perfect quick and easy Easter nest cupcake recipe for you! These cupcakes take so little time and effort to make that I managed to decorate 36 of them in less than 15 minutes before breakfast this morning - it doesn't get much quicker than that!
I created these cupcakes after a last minute request from Small Child for cakes to bring into school as a goodbye present for his classmates. We're moving house next week and he'll be going to a new school, so he was understandably feeling rather sad, and I wanted to cheer him up a little, so despite being neck deep in moving boxes I agreed to attempt to come up with something.
Small Child made his request yesterday evening, and as I had no time to go shopping for supplies, I had to improvise with whatever I could find in the cupboard. He asked for nest cupcakes, but as I had barely enough butter to make the cupcakes themselves, I found my creativity being stretched somewhat as I tried to work out how to decorate them!
I fortunately had a couple of bags of mini mini eggs (not a typo!) set aside for Easter and I decided I'd hit the jackpot when I found an unopened can of pink Dr. Oetker Easy Swirl Cupcake Icing in the cupboard, left over from a fab stash of baking supplies that Dr. Oetker sent over for the Easter Bunny Cupcake challenge last week.
I'd never used this icing before, and a quick scan of the can revealed that there was enough icing to cover 8 cupcakes, but I somehow had to make it stretch to 36! I was pleased to have an idea for how to do this pop into my head, and even more pleased when it worked!
Check out the short video below to see how I made the cupcakes (If you want to subscribe to my YouTube channel while you're there, I'll love you forever, and you'll find lots of fun food tutorials like this one too!). Click here to watch it directly on YouTube if it doesn't load for any reason. For the full recipe, read on as you'll find it below.
Notes: I needed 34 cupcakes, so I tripled the recipe below to make 36, which worked out perfectly. I used 1 ½ bags of the mini mini eggs to decorate them. I found the mini eggs in Sainsbury's, but I've also seen them in the pound shop if you can't find them there.
Easy Easter Nest Cupcakes
Ingredients: (makes 12)
- 125 g dairy free spread or margarine
- 125 g soft light brown sugar
- 2 large eggs
- 125 g plain flour
- 25 g cocoa powder
- 10 g (2 tsp) baking powder
To decorate:
- 1 can Dr. Oetker Easy Swirl Cupcake Icing
- 1 bag mini mini eggs
Method:
Preheat the oven to 180°C (Gas mark 4/350°F). Line a 12 hole muffin tin with muffin cases.
Pop the margarine into a mixing bowl then add the caster sugar and eggs. Sift the flour, cocoa powder and baking powder on top and using an electric whisk on a low speed, gently blend the ingredients together. Increase the mixer speed and whisk for a few more seconds until well mixed.
Divide the cake mixture equally between the muffin cases and smooth over the tops. Bake for 20-25 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.
Make sure the cakes are completely cool before decorating. To decorate, push a mini circle cutter into the top of each cupcake, then using a knife, pop out the circle create a round hole into the top of each cupcake.
Fill each hole with a small swirl of the icing, then top with 3 or 4 of the eggs to finish.
Enjoy!
If you liked this recipe, you might also enjoy these alternative Easter cupcake ideas:
For more fun Easter recipes and ideas, head over to the Fun Easter Food section here on the Eats Amazing blog or pop over and follow my Easter Pinterest boards for lots more fun ideas from around the web; Fun Easter Food for Kids, Healthy Easter Food and Easter Fun.
Grace
Easy Easter Nest Cupcakes
Ingredients
- 125 g dairy free spread or margarine
- 125 g soft light brown sugar
- 2 large eggs
- 125 g plain flour
- 25 g cocoa powder
- 10 g (2 tsp) baking powder
- To decorate:
- 1 can Dr. Oetker Easy Swirl Cupcake Icing
- 1 bag mini mini eggs
Instructions
- Preheat the oven to 180°C (Gas mark 4/350°F). Line a 12 hole muffin tin with muffin cases.
- Pop the margarine into a mixing bowl then add the caster sugar and eggs. Sift the flour, cocoa powder and baking powder on top and using an electric whisk on a low speed, gently blend the ingredients together. Increase the mixer speed and whisk for a few more seconds until well mixed.
- Divide the cake mixture equally between the muffin cases and smooth over the tops. Bake for 20-25 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.
- Make sure the cakes are completely cool before decorating. To decorate, push a mini circle cutter into the top of each cupcake, then using a knife, pop out the circle create a round hole into the top of each cupcake.
- Fill each hole with a small swirl of the icing, then top with 3 or 4 of the eggs to finish.
Video
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