Easter Birds' Nest Vanilla Cupcakes
Easter Birds' Nest Vanilla Cupcakes; a fun Easter dessert recipe. Delicious fluffy vanilla cupcakes topped with Cadbury mini eggs and shaved chocolate!
Ingredients
For the Vanilla Cupcakes
- 1 ⅔ cup all-purpose flour
- 1 cup granulated sugar
- ¼ teaspoon baking soda
- 1.5 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter (melted)
- 1 tablespoon vanilla extract
- ½ cup whole milk
- 3 egg whites (room temperature)
- ½ cup sour cream (room temperature)
For The Buttercream Frosting:
- 900 g confectioners sugar
- 450 g unsalted butter
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
- 1 teaspoon whole milk
- 1 pinch salt
Toppings:
- chocolate shavings
- Cadbury mini Eggs
Instructions
For the Vanilla Cupcakes
- Before you start, preheat the oven to 350 degrees F and place cupcake papers or silicone molds in a cupcake pan.
- Next, sift the flour, sugar salt, baking soda, and powder into a large bowl, and whisk them all together.
- Separate the eggs and only keep the egg whites. In a second bowl, whisk together the wet ingredients until well combined.
- Add the wet ingredients to the dry ingredients. Mix them all together!
- Scoop the batter evenly into cupcake papers, filling each paper with about ⅔ the way up.
- Bake for about 16-19 minutes or until the centers are springy to the touch and not wet! Allow the cupcakes to cool before adding the buttercream frosting.
For the Buttercream Frosting:
- In a stand mixer fitted with a paddle attachment, cream the room-temperature butter first then add in the confectioner's sugar in two parts.
- Add salt, milk, cream, and vanilla. Mix until fluffy and light.
- Transfer to a piping bag and pipe a large blob of buttercream on each cupcake AFTER they have cooled.
- Top the vanilla cupcakes with the chocolate shavings and then 3 mini eggs to create a bird's nest appearance.