BIRD’S NEST CUPCAKES

SERVES 12 PREP 25 MINS COOK 25 MINS + COOLING COST $$$$$

125g butter, softened

2/ cup caster sugar 3 1 tsp vanilla extract 2 eggs 1 ½ cups self-raising flour, sifted ¼ cup cocoa powder

2/ cup milk 3 1 cup choc chips chocolate curls, candy-coated Easter eggs, to serve

BUTTERCREAM 125g butter, softened 1 11/ 1/ cups icing 2 sugar, sifted

1/ cup cocoa 4 1 tbsp milk

1 Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.

2 In a large bowl, using an electric mixer, beat butter and sugar together until creamy. creamy.creamy Beat in vanilla extract. Add eggs, beating well after each.

3 Fold in combined self-raising flour and cocoa alternately with milk. Fold through chocolate chips. Spoon mixture into paper cases until two-thirds full.

4 Bake 20-25 mins until cooked when tested. Cool in pan 5 mins before transferring to a wire rack to cool completely.

5 BUTTERCREAM In a small bowl, using an electric mixer, beat butter on high until pale. Gradually add combined icing sugar and cocoa, beating until fluffy. Beat in milk. Spread the tops of cooled cakes with buttercream. Serve with chocolate curls and candy-coated Easter eggs. eggs.eggs