Name: Chocolate Easter nest cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 servings
Cuisine: Bake
Ingredients: 1 cup castor sugar; 2 eggs large; 1/2 tsp vanilla extract; 100 ml sunflower oil; 150 ml milk; 300 ml flour; 50 ml cornflour; 2 tsp Baking powder; 1/4 tsp salt; 3 cocoa powder; 80 g butter room temperature; 1 cup icing sugar; 2 cocoa powder; 1 milk; chocolate vermicelli or grated and candy eggs, to garnish

Recipe Disclaimer

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Ingredients (15)

1 cup	castor sugar
2	eggs — large
1/2 tsp	vanilla — extract
100 ml	sunflower oil
150 ml	milk
300 ml	flour
50 ml	cornflour
2 tsp	Baking powder
1/4 tsp	salt
3	cocoa powder

ICING:

80 g	butter — room temperature
1 cup	icing sugar
2	cocoa powder
1	milk
	chocolate — vermicelli or grated and candy eggs, to garnish

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Method:

Preheat your oven to 170°C and place 12 cupcake cases into a muffin pan.

Whisk the castor sugar and eggs together until pale and creamy. Add the vanilla extract , sunflower oil and milk and mix in.

Sift the flour, cornflour, baking powder, salt and cocoa into the bowl. Whisk until everything is combined.

Divide the mixture between the cupcake cases. (Depending on size you may have enough batter for an extra cupcake.) Bake the cupcakes for 20 minutes, or until an inserted skewer comes out clean. Set aside to cool completely.

To make the icing: use an electric beater to soften the butter. Sift in the icing sugar and cocoa, and beat until everything comes together. Add the milk and beat again until you have a soft, spreadable icing.

Spread the icing over the cold cupcakes, making a small hollow at the top of each cake. Sprinkle vermicelli around the edges and fill the hollows with candy eggs.

Recipe reprinted with permission of Cupcakes & Couscous.