Hope the Easter Bunny hops on by!
Easter Egg Nest Cupcakes
Note: If you can’t find superfine sugar (also called fruit sugar), simply put regular sugar in a food processor and process for a few minutes until very fine.
For the cupcakes:
1 stick (8 tbsp.) unsalted butter, at room temperature
1/2 cup superfine sugar
1 cup all-purpose flour
1-1/2 tsp. baking powder
1/4 tsp. salt
2 large eggs, at room temperature
1/2 tsp. vanilla extract
For the chocolate frosting:
1 tbsp. heavy cream (35% cream)
1/2 cup semi sweet chocolate chips
sweetened shredded coconut (for garnish)
mini chocolate eggs (for garnish)
Preheat the oven to 350 degrees F. and lightly grease the top part of a 12-cup muffin tin (but you will only be using 9 of the cups).
Line 9 of the muffin cups with paper cup liners and set the tin aside.
In the bowl of a stand mixer, using the paddle attachment, combine the butter, sugar, flour, baking powder, salt, eggs and extract. Mix on low speed for a minute until the ingredients start to come together.
Increase speed to medium high and beat for three minutes.
Spoon the batter equally among the 9 muffin cups.
Bake for 20 minutes and check that the cupcakes are done by inserting a toothpick into the centre of one. If it comes out clean, the cupcakes are done. They should also be quite springy to the touch.
Remove to a cooling rack and let the cupcakes cool in the tin for 15 minutes. Carefully remove the cupcakes from the tin and let them cool completely before making the chocolate frosting.
For the frosting, place the heavy cream and chocolate chips in a small pan. Melt the chips over low heat until the mixture is smooth. Remove from the heat and let cool for a couple of minutes.
Spread the frosting equally over the cupcakes and then garnish with coconut and mini eggs, or however you wish.