Easter Nest Cupcakes. These Easter Nest Cakes are as pretty as a picture and make for an excellent excuse to get the kids involved in baking over the Easter long weekend.
Makes 12 cup cakes
Preparation time: 25 minutes
Baking time: 15 minutes
Lemon Cup Cakes
165g plain flour
1/2 teaspoon baking powder
2 lemons zested
155g brown sugar
200ml Bulla Crème Fraîche
60g unsalted butter
Cut 12 x 12cm squares of baking paper and press in the individual cavities of a muffin tin, use an oil spray to help them stick.
Sift the flour, baking powder into a bowl, stir in the lemon zest and set aside.
Combine eggs and sugar on a mixer with the whisk attachment. Until you have created a light foam. Fold through the sieved dry ingredients with a spatula followed by the crème fraiche. Melt the butter and fold it through.
Divide the cake batter into a muffin tin lined with the baking paper squares. Bake at 170°C for 15 minutes. Set the cupcakes on a cooling rack to cool completely.
170g unsalted butter, at room temperature
1 1/2 teaspoons fresh lemon zest
315g Icing Sugar
1 tablespoon of lemon juice
1 tablespoon Bulla Crème Fraiche
1/2 teaspoon vanilla paste
60g shredded coconut
36 Small Easter Eggs
Toast the shredded coconut in the oven at 160°C for approximately 8-10 minutes or until golden brown and set aside to cool.
Combine the butter, lemon zest and icing sugar. Add in the crème fraiche and vanilla.
Divide the frosting between the 12 cupcakes spooning it on each one. Sprinkle with the toasted coconut on top of each cup cake and press it in slightly. Garnish with three small Easter eggs per cupcake.