Easter Birds Nest Cupcakes

I think I know what you’re thinking.

You’re probably thinking “what is this crazy girl doing? It’s nowhere near Easter, and she’s already making goodies for it”.

To this I say… what do you mean Easter? I just get excited at the first sighting of mini eggs in the stores, that I need to fill my basket full of them. Who says it’s only kids who get to fill their basket full of easter eggs this time of year?

Also, I found a box of shredded wheat in my cupboard from some past life where I thought I could stomach eating healthy cereal (or any kind of cereal at all) which I thought probably needed using.

With this sadly being only my second time making cupcakes EVER, I feel the need to fill this month with cupcakes. I will definitely be making more of these nearer to the day to make up for my lost years of not making cupcakes.

Which seems like a perfect excuse to buy more mini eggs while I still can, don’t you agree?

Easter Birds Nest Cupcakes

Easy Easter Birds Nest Cupcakes recipe. The nests are made with shredded wheat and topped with mini eggs, this is a favourite dessert!

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Ingredients

Chocolate Nests

• 1 cup smooth peanut butter
• 1 cup chocolate chips
• 3 biscuits shredded wheat

Cupcakes

• 2 1/3 cups all-purpose flour
• 1 Tbsp baking powder
• 3/4 tsp salt
• 1 1/2 cups granulated sugar
• 1/2 cup extra virgin olive oil
• 2 large eggs
• 1 1/2 cups milk
• 1 tsp vanilla extract

Buttercream icing

• 1/2 cup shortening
• 1/2 cup salted butter, softened
• 1 tsp vanilla extract
• 4 cups icing sugar
• 2 tsp milk

Instructions

• For the chocolate nests: Melt the chocolate chips and the peanut butter on medium heat in a medium saucepan. Break the shredded wheat into little pieces, and mix into saucepan. Remove from heat and form into nests. Place on a plate, and freeze.
• For the cupcakes: Preheat the oven to 350˚F. Line a muffin pan with paper liners.
• In a large bowl, combine the flour, baking powder, salt and sugar. Add the oil, eggs, milk and vanilla extract with an electric mixer until fully combined.
• Spoon the batter into the prepared muffin pans. Bake for around 25-30 minutes, or until a toothpick inserted comes out clean.
• Cream together the buttercream ingredients with an electric mixer until smooth. Pipe onto cupcakes and place a chocolate egg on top.