Easter Egg Nest Cupcakes

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Easter is one of those holidays that provides endless decorating possibilities. All of the pastel colors, bunnies, carrots, baby chicks, etc. This is a simple, yet adorable, way to decorate Easter Egg Nest cupcakes. You’ll need 2 piping tips and some Easter egg candies (I’d go for the chocolate ones, not the bubble gum eggs).

I am including my recipe for chocolate cupcakes, but you could really use any flavor you would like. For the buttercream, make sure it’s soft and creamy enough that it will spread as you squeeze the piping bag. Either this Vanilla Buttercream or this Cream Cheese Frosting recipe work great! I suggest using vanilla buttercream for the brown “twigs”. Keep 3/4 of the frosting white and color the other 1/4 brown.

How to Decorate the Cupcakes:

Once the cupcakes are completely cooled, fit your piping bag with the Ateco 809 round tip. Fill with about 2 cups of white buttercream or cream cheese frosting. Don’t overfill the bag or it will be more difficult to handle and you’ll end up with a mess on your hands (literally!).

Twist the top of the bag and use the thumb and index finger on your dominant hand to keep the bag pinched shut. Hold the tip at a 90° angle about half an inch above the cupcake. With that same dominant hand, squeeze the bag until the frosting has spread to about a quarter inch from the edge of the cupcake. Now release the pressure and keeping the bag at a 90° angle, give a little swirl at the top to “cut off” the frosting.

If you end up with something that looks like a nipple or poop, don’t worry!!!! Just let the frosting set for a few minutes and then use your finger to gently push down on the frosting to level it out. Remember, we’ll be putting candies there anyway, so it won’t be noticeable. ?

Now, fit the other piping bag with the Wilton 233 grass tip and put about a cup of the brown buttercream into it. Starting a quarter of an inch inside the edge of the white buttercream, pipe a complete circle to make a little nest. Kids 8 and older can usually help with this part. You can let them practice first on a small patch of parchment paper. Then just scrape off the buttercream and put it back in the bag!

Finally, put a few of the Easter egg candies inside the nest. You’re all done! Place a few of the cupcakes on a cake stand decorated with Easter grass and you have a beautiful, festive centerpiece.

Easter egg nest cupcakes

Easter Egg Nest Cupcakes

Recipe by Amanda Innes-ShareefCourse: BakingDifficulty: Medium
Servings

18

servings
Prep time

30

minutes
Cooking time

25

minutes
Calories

173

kcal

The calories listed here are for the cupcakes only. The frosting you choose will determine the total calories.

Ingredients

  • All Purpose Flour 240g
    (1 1/2 cups)

  • Sugar 300g
    (1 1/2 cups)

  • Dark Cocoa 85g
    (3/4 cup)

  • Espresso Powder 1 tsp

  • Baking Soda 1 1/2 tsp

  • Baking Powder 1 tsp

  • Salt 1 tsp

  • Buttermilk 200g
    (3/4 cup)

  • Vegetable Oil 95g
    (1/2 cup)

  • 2 Eggs

  • Hot Coffee 170g
    (3/4 cup)

Directions

  • Preheat oven to 350°. Line cupcake or muffin tin with 18 cupcake liners.
  • Add dry ingredients to medium sized mixing bowl and whisk to ensure all ingredients are combined.
  • In a separate bowl, whisk together vegetable oil, buttermilk and eggs.
  • Add wet ingredients to dry ingredients and beat just until combined.
  • Add HOT coffee and mix again just until combined. Use a spatula to scrape down the sides of the bowl.
  • Fill cupcake liners 2/3 full. I use a large cookie scoop.
  • Bake for 18-22 minutes, or until a toothpick inserted comes out clean.

Notes

  • Make sure all of your wet ingredients are room temperature. I like to leave my eggs out overnight and I microwave my buttermilk for about 30-45 seconds before using.