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Thursday, 18 April 2019

Chocolate easter nest cupcakes recipe

Vegan, easy.

Easter calls for lots and lots of chocolate..right?!
These are my incredibly delicious and luxurious Easter cupcakes, with a chocolate homemade nest, filled with chocolate eggs- yum!
The cupcakes are a rich chocolate sponge with a creamy chocolate ganache filling, topped with a whipped, speckled vanilla buttercream.

These cute little spring cupcakes are super fun to make, perfect for the whole family to get involved in making, delicious, perfect with a cup of tea or coffee.
These are a must-make if you love sweet treats, like me!!!
Happy baking!

Preparation- 40 minutes
Baking time- 18-20 minutes
Makes- Around 10
Level- Easy

Ingredients for the nest
-50g of vermicelli
-100g of dairy-free chocolate (melted)

Ingredients for the cake
-240ml of dairy-free milk
-1 teaspoon of apple cider vinegar
-210g of self-raising flour
-2 tablespoons of cacao powder
-100g of golden caster sugar
-1/2 teaspoon of baking powder
-1/2 teaspoon of bicarbonate of soda
-60g of coconut oil (Melted)

Ingredients for the buttercream
-120g of vegan butter 
-350g of icing sugar
-1 & 1/2 teaspoon of vanilla bean paste (You can use extract)
-1 teaspoon of dairy-free milk (if needed)

Ingredients for the core

-Dark chocolate melted

To make the nests
Step 1- Melt the chocolate in a small bowl placed over a pan of simmering water. Pour the melted chocolate over the vermicelli and stir well to coat.

Step 2- Spoon the mixture into loose base mini tart tins, press the back of a teaspoon in the centre to create a nest shape. 

Step 3- Place into the freezer to set for 10 minutes.
Once set, pop out and leave aside until decorating.

To make the cupcakes
Step 1- Preheat your oven to 180 degrees c and line a cupcake tin with cupcake cases.

Step 2- In a small bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.

Step 3- In a large mixing bowl, sift the flour, cacao powder, sugar, baking powder and bicarbonate of soda.
Mix well to combine.

Step 4- Add the melted coconut oil to the 'buttermilk' and whisk to combine.

Step 5- Add the wet ingredients into the dry and mix until a smooth batter.

Step 6- Fill the cases 3/4 full with the delicious batter.
Make sure to tap the tins on the worktop to remove any air bubbles.

Step 7- Pop the cakes into the preheated oven and bake for 18-20 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 8- Place the cupcakes on a cooling rack and allow to cool fully. 
Once cool, pop them into a sealed container to keep them fresh before frosting.

Fill the core (optional)
Step 1- Using an apple corer, core the middle of the cupcakes.

Step 2- Add the chocolate ganache into a piping bag and pip some ganache into each cupcake.

To make the frosting
Step 1- Cream the butter in a bowl, on high speed until creamy. I use my stand mixer with the balloon whisk attachment.

Step 2- When your butter/margarine is creamy & light in colour, add in the icing sugar, vanilla bean paste.
Whizz together until fluffy & fully combined.
Add a splash of dairy-milk if the buttercream is too thick.

Step 4- Transfer the buttercream into a piping bag fitted with a French patisserie nozzle.

Step 4- Pipe a swirl of buttercream onto each cupcake.

Step 5- Melt some chocolate and using a paintbrush, flick on some of the chocolate onto the buttercream creating a speckled effect (optional).

To decorate, place a chocolate nest on top of each cupcake and fill with vegan mini eggs.

Serve these cupcakes fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature. 

Best eaten within a few days.


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