Friday, 29 March 2013

Chocolate Nest Cupcakes

 Roll up your sleeves and get ready to bake up a storm this Easter long weekend!

125g unsalted butter, softened
125g sugar
125g plain flour
1/2 tsp bi-carb
1 tsp baking powder
2 tbsp cocoa
2 eggs
2 tsp vanilla essence
2 tbsp full cream milk
Butter Cream Icing:
125g unsalted butter, softened
250g pure icing sugar
1 tsp vanilla essence
2 tsp full cream milk
1 cup shredded coconut

* Preheat oven to 180C. Line muffin pan with cupcake cases.
* Using an electric mixer on medium setting, mix all ingredients except the milk. Gradually add
the milk and mix just until smooth.
* Divide the mixture across 12 cupcake patties. The mixture should triple in size once baked.
* Bake for 15-20 minutes or until cake skewer inserted into the centre comes out clean. Allow to
Butter Cream Icing:
* Beat butter with icing sugar using an electric mixer. Beat in vanilla essence and milk until smooth. Add extra milk or icing sugar if necessary. Use a spatula to slather generously over each cupcake.
* Lightly toast coconut in a small frying pan over low heat, stirring occasionally.
* Sprinkle butter cream with toasted coconut and top with Easter eggs.

Recipe from Mckenzie's Foods

This is why I like baking so much.

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