Bird’s nest cupcakes

Makes 18 cupcakes

Prep time – 15 minutes | cooking time – 12 to 15 minutes

INGREDIENTS

For the cake

• 30ml boiling water
• 20g cocoa powder
• 3 eggs
• 175g unsalted butter
• 165g caster sugar
• 115g self-raising flour
• 4g baking powder
• 30g desiccated coconut, toasted

For the frosting

• 300g icing sugar
• 100g unsalted butter
• 30g cocoa powder
• 40ml full-fat milk
• 15g milk chocolate, melted

To finish

• 60g desiccated coconut, toasted
• 140g chocolate mini eggs
• 18 muffin cases

METHOD

• Heat the oven to 200˚c and line a muffin tin with paper cases
• Sift the cocoa powder into a mixing bowl
• Mix the boiling water with the cocoa to form a thick paste
• Add the remaining cake ingredients to the mixture and beat
• Divide the mixture equally between the 18 paper cases
• Bake for 12-15 minutes until they are well risen and springy to the touch
• Leave the muffins to cool on a wire rack

The frosting

• Beat the icing sugar, butter and cocoa powder together
• Add the milk and melted milk chocolate and beat on high for 5 minutes

To finish

• Using a piping bag with a fluted nozzle, pipe a nest of frosting on top of each cake
• Sprinkle the toasted coconut over the frosting and place 3 chocolate eggs in the middle of each nest

 

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