Bird’s Nest Cupcakes

bird's nest cupcakes

Mothers, THIS is a must do-together with your kids. Fun, easy, no mess, and most importantly, it tames the beast inside them. I had rarely seen my son start doing things not yelling in the first five minutes.


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You may have to double up the amount of mini eggs if your kids, just like mine, put a couple, or 400 in his mouth before putting one on the cupcake.

Ingredients (12 regular sized cupcakes):
Vanilla Cupcake
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
3/4 cup Nutella
36 chocolate mini eggs
1 cup sweetened, flaked coconut, lightly toasted

Preheat oven to 350F. Grease muffin tin or line with muffin liners.
In a large bowl, sift flour, baking powder, baking soda and salt. Mix well.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add eggs until just blended.
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk and vanilla extract, mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake for 20 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.
Smear about one tablespoon Nutella on top of each cooled cupcake.
Gently press 3 mini eggs into the centre of each cupcake. Sprinkle toasted coconut around the mini eggs.


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