Hey world! So, its been a while hasn’t it! We sure hope you’ve been getting some baking practice in over the last few (what seems like one hundred) lockdowns.
As Easter is approaching, we thought we’d surprise you with our newest feature, Abel Bakes. I know what you’re thinking, isn’t this the same as Bakes with Baby GBC? Well, kinda…although, now that he’s three, I’m no longer allowed to call him Baby GBC as he likes to remind me every day that he is no longer a baby *quietly sobs.
So, here we have it, the first and definitely not the last, Abel Bakes! We hope you enjoy baking this easy Easter Nest Cupcake recipe and don’t forget to tag us in all of your bakes and use the hashtag #abelbakes .
This recipe is nice and simple, which makes it perfect for getting your little ones involved!
Makes approx 12 cupcakes.
- 12 Hole Muffin Tray
- Baking Cases
- Stand Mixer or Electric Hand Whisk (if neither available, you can use a wooden spoon to beat your ingredients, it will just take slightly longer)
- Trigger Ice Cream Scoop (optional)
- Piping Bag & Nozzle (if these aren’t available, you can add the frosting using a spoon or palette knife)
- Pestle & Mortar or Rolling Pin (for smashing your Mini Eggs)
- 200g Self Raising Flour
- 40g Cocoa Powder
- 280g Caster Sugar
- 80ml Vegetable Oil
- 240ml Milk
- 2 Eggs
- 2 Shredded Wheat
- 250g Milk Chocolate
- 2 x 80g Bags of Mini Eggs
- Heat oven to 180C/160C fan/gas 4. Put the flour, cocoa powder, sugar, baking powder, a pinch of salt and the butter in a free-standing electric mixer with a paddle attachment (or use a handheld electric whisk). Beat on a slow speed until you get a sandy consistency and everything is combined.
- Whilst your dry ingredients are mixing, crush one bag of mini eggs and proceed to add this to your dry mix.
- Whisk the milk, egg and oil together in a jug, then slowly pour about half into the flour mixture. Beat to combine and turn the mixer up to high speed, scraping any mixture from the side of the bowl with a rubber spatula. Pour in the remaining liquid and continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
- At the bakery, we always use a trigger ice cream scoop to add our cupcake batter into baking cases. If you do not have a one of these at home, use a jug and pour the mix or spoon it in until approximately two-thirds full. Bake in a preheated oven for 20-25 minutes, or until the sponge springs back when touched and a cocktail stick inserted into the centre comes out clean.
- Leave the cupcakes to cool slightly in the tray before turning out onto and leaving to cool completely.
- If you aren’t a fan of frosting, you can leave this off and simply stick your Easter nests onto the top of your cupcakes using a small blob of melted chocolate. We like to add a small swirl of chocolate frosting before adding our nests. This can be piped on or spread over the cakes with a palette knife/spoon, or use a piping bag.
- To make your Easter nests, in a heat proof bowl, melt milk chocolate in a microwave ensuring you stir every thirty seconds. Alternatively, put the chocolate in a heatproof bowl over a pan of barely simmering water (make sure the bowl isn’t touching the water). Stir until melted. Leave the melted chocolate to cool for 5 mins.
- Crush your shredded wheat until it resembles a straw like consistency and fold it into your melted chocolate.
- Line your muffin tin with baking cases and proceed to add your chocolate mix to each case, making a small nest shape in each case. Make sure you have enough nests for each cupcake.
- Once mix has been evenly distributed, take your remaining Mini Eggs and add two to each nest. Place your nests in the fridge until completely firm and set.
- When nests are solid to the touch, remove from baking cases and use to top your cupcakes.
We hope you like this tasty recipe and have fun baking together. Don’t forget to share your pictures using the hashtag #abelbakes and tag us on social media. You can also let us know what else you’d like to see Abel bake next!
Have a wonderfully tasty Easter and Happy Baking!
Leoni & Abel