Easter egg nests

What better way to celebrate Easter than have our junior home cooks with flour power create some Easter treats? Young chefs share their favourite recipe with a taste of deliciousness.

Look what Chelsea (10 years) and Brendon (8 years) baked for EastLife readers. Discover pure Easter magic with Easter Egg Nests

Makes 12-16

Ingredients

  • 125g butter
  • 200g dark chocolate, coarsely chopped
  • 2/3 cup caster sugar
  • 1tsp vanilla extract
  • 3 eggs
  • 2/3 cups self-raising flour, sifted
  • Chocolate Butter Frosting or Green Coconut Icing (recipes follow)
  • Mini chocolate Easter eggs, to decorate
  • Chocolate Butter Frosting
  • 50g butter, softened
  • 1 cup icing sugar, sifted
  • 2 tbsp cocoa powder, sifted
  • 1tsp vanilla essence
  • 2 tbsp boiling water
  • Green Coconut Icing
  • 1 cup shredded coconut
  • A few drops of green food colouring
  1. Preheat oven to 180°C. Grease muffin tin or line with paper casings. Melt butter and chocolate in a heatproof bowl set over a saucepan one-quarter full of gently simmering water. Or, microwave for 2 minutes (in short bursts) to melt. Stir until smooth.
  2. Add sugar and vanilla and beat with an electric mixer until combined. Beat in eggs, one at a time. Add flour and beat just enough to combine.
  3. Spoon mixture into prepared tin or paper cases. Bake for 25 minutes or until a skewer inserted in the centre of one cake comes out clean. Remove to cool on a wire rack.
  4. To make the Chocolate Butter Frosting, place all ingredients in a bowl and beat until pale and creamy.
  5. To make the Green Coconut Icing, mix together the food colouring with 1/2 tbsp of water and mix into coconut.
  6. Slather or pipe Chocolate Butter Frosting on top of cold cupcakes to form nests. Fill nests with mini chocolate Easter eggs to decorate or sprinkle on Green Coconut Icing.