Mar 18 2009
Easter Egg Cupcake Nest
Ingredients:
4 oz–110 gm–1 cup self-raising flour
4 oz–110gm–1/2 cup butter unsalted or salted or margarine
4 oz–110 gm–1/2 cup caster sugar(fine sugar) 1 teaspoon of baking powder 2eggs
1 tablespoon of milk
Directions:
Mix together the butter and sugar
Add the eggs one at a time and beat well
Add the flavoring, milk and extras at this point, mix in
Add the flour and gently mix
Put into cupcake cases
This will make about 14 small cupcakes or about 9 large cupcakes.
Put the mixture into the cases in a baking tray. Small cakes for 10 to 12 minutes, large muffin size for 20 minutes at gas 5, 190C, 375F Remove from the oven and cool
Variations
1. Add 1 tablespoon of Kirsch Cherry Liqueur and 2 oz–1/2 cup of chopped cherries. Put maraschino cherries on the top to decorate with icing or a frosting. For cherry frosting I would mix 3oz–3/4 cup icing sugar with the same quantity of butter. Cream well together and add a teaspoon of kirsch and a small drop of red food colouring to make it pink. Spread onto cool cupcakes and top off with cherry.
2. Follow as above but use Cointreau and the grated rind of one large orange. Make a frosting but add orange juice. Top off with fresh orange and a sprig of mint.
3. Follow as above but use Whisky or Glayva a whiskey liqueur and add 2oz–1/2 cup of raisins. It is good if the raisins can be soaked in the same whisky or Glayva overnight. Make a frosting and add a dash of whisky, top off with raisins and a dark chocolate mini egg.
4. Follow as above but use Rum. I prefer dark rum and again soak the raisins overnight . Top off with frosting with rum and some dark chocolate eggs.
5. I topped off the cupcake in the photograph with frosting and I then dipped the cupcake upside down into a crumbled chocolate milk flake( this was on a plate ) to create an interesting nest like texture.
