It seems everyone is making Easter Egg Nests this year, and so we couldn’t resist joining in the fun. Here’s a guide to the easy way to make these tasty treats and if you have the time, try the Easter Cupcakes version too…
Easter Egg Nests recipe
300g milk chocolate
8 biscuits of original shredded wheat (crushed)
200g Mini Eggs (2 packets)
You will need
18 paper cases placed into muffin hole baking trays
1. Melt the chocolate over hot water in a pan.
2. Once melted, pour over your bowl of crushed shredded wheat, and mix with a wooden spoon until it is completely covered.
3. Put your 18 cases into the baking tray to support the shape of the nests. Then spoon the mixture into cup cake cases. Using the back of a teaspoon, create a dip in the centre of each nest.
4. Place three mini eggs into each nest. Leave to set in the fridge for at least an hour.
Easter Cupcakes recipe
Makes 12 cupcakes
For the chocolate cupcakes
125g caster sugar
100g self raising flour
30g cocoa powder
125g margarine (room temp)
2 medium size eggs
For the buttercream icing
Buttercream icing mix:
125g softened butter
250g icing sugar
1 tsp vanilla extract.
Green food colouring
You will need
12 brown cupcake cases
Wilton Grass nozzle piping bag
1. To make the chocolate cupcakes put all ingredients in a bowl together and mix until they have combined into a lovely smooth consistency. Or for a quick fix try a ready made version such as Betty Crocker’s Devils Food Mix. Once prepared spoon into cases.
2. Place in oven for 15-20mins (GAS 3/5 – 170/190C – 325/375F, depending on your oven. If it tends to heat up very quickly, go for the lower temperature and always keep an eye on your cupcakes so they don’t burn.
3. Remove from the oven and leave to cool on a wire wrack.
4. While the cupcakes are baking you can make the buttercream by mixing the butter and icing sugar together. Add a teaspoon of vanilla extract. If in a hurry, you can buy a readymade buttercream.
5. Use 1/2 teaspoons of green colouring to dye the buttercream into a fresh, grass colour.
6. Place a small spoonful of buttercream on top of each cooled cupcake and smooth over with a palette knife. Or put the buttercream into a piping bag fitted with a Wilton ‘Grass’ nozzle.
7. Pipe blades of grass by pressing down on to the cupcake with the piping bag and releasing in short bursts.
CHARA’S TOP TIP: Place your ready made nests on top of the cupcakes. Alternatively, you can decorate the grass cupcakes with icing flowers and baby chicks. Happy Easter!
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Chara Georgiou, Guest Baker
View all posts by Chara Georgiou, Guest Baker