Cook Time: 15 - 20 Minutes
What you need
- 300g/10oz Odlums Self Raising Flour
- 225g/8oz Butter (room temperature)
- 225g/8oz Shamrock Golden Caster Sugar
- 2 Eggs (room temperature)
- 1 teaspoon Odlums Baking Powder
- Few drops Goodall’s Vanilla Essence
- 4-5 tablespoons Milk
Buttercream Icing
- 125g/4oz Butter (room temperature)
- 225g/8oz Icing Sugar, sieved
- Few Drops Goodall’s Vanilla Essence
- Few Drops Goodall’s Colouring (optional)
Chocolate Nests
- 125g/4oz Chocolate, melted
- Shredded Wheat
- Mini Eggs
Recipe Steps
- Preheat oven to 180°C/350°F/Gas 4. Line bun tin with baking cases.
- Beat the butter and sugar together until light and fluffy. Gradually beat in the eggs, milk and the vanilla essence. If mixture starts to curdle, add a little of the flour.
- Gently add remaining flour and sieve in the baking powder, mix to combine. Place spoonfuls of the mixture into the baking cases and bake for 15-20 minutes until firm to the touch.
- Remove from the oven and leave on a wire tray to cool.
- Make buttercream by beating the butter, icing sugar and vanilla essence together until smooth and creamy.
- If desired, divide the icing into separate bowls for each colour you want to use, gradually add colouring and mix well until required colour is achieved.
- Pipe or swirl icing onto each cupcake.
- Make chocolate nests by adding broken shredded wheat into the melted chocolate, shape into a nest, leaving a hollow centre. Allow to cool. When cold put some mini eggs into the nest.
- Top cupcakes with chocolate nests and mini eggs. Happy Easter!
