Chocolate Nest Cupcakes

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

Cupcakes:

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

Method

* 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

cool.

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.