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A Taste of Madness

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Easter Birds Nest Cupcakes

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

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

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
Cook Time: 25 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.
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