How cute are these Bird’s Nest Easter Cupcakes? Seriously, who wouldn’t want to have one on their Easter Dessert Table? They are so cute that you probably know that I could never have made such an adorable cupcake. Am I right? C’mon, you know you are thinking it…
Well, if you were thinking it, you were right. These beauties were made by the talented Heather from Hezzi-D’s Books and Cooks. I adore Heather’s blog and recipes and was so honored when she offered to do a recipe for Family Foodie. As if these Bird’s Nest Easter Cupcakes weren’t cute enough on their own, the Peep Bunnies had to show up!
I am so honored to be featuring one of our #SundaySupper Conributors today. It has been a pleasure getting to know Heather through her blog and contributions this past year. You will enjoy her recipes as much as I do.
Hi! I’m Hezzi-D from Hezzi-D’s Books and Cooks and I’m so excited to be guest posting at Family Foodie for Isabel today! I first “met” Isabel through the Sunday Supper Movement almost a year ago and I’m honored to be sharing a spring dessert recipe on her blog today.
Are you ready for spring? I sure am! We’ve had 8 snow days here in Western Maryland this year and just as many delay days. Our latest snow day was just at the end of March and I have been hoping for some sunshine, flower buds, and butterflies ever since
I love cupcakes. They are so easy to make from scratch and with just a little work they are easy to turn into works of art. When I thought of a spring inspired cupcake I began thinking of flowers and birds.
I quickly made a basic yellow cupcake and then the decorating began. I had some robin eggs candy in the pantry and inspiration hit! One of the first signs of spring are the chirping birds so I wanted to showcase a bird’s nest. Using shaved chocolate for the nests I then set the robin eggs on top of them for a cute and simple spring cupcake decoration.
- For the cupcakes:
- 2½ c. flour
- 2½ t. baking powder
- ½ t. salt
- 1 c. (2 sticks) butter, softened
- 1¼ c. sugar
- 3 eggs
- 1 t. vanilla
- ⅔ c. buttermilk
- For the frosting:
- 2 sticks butter
- 3 c. powdered sugar
- 1 t. meringue powder
- 1 t. vanilla
- For decorations:
- 1 chocolate bar
- 72 candy bird's eggs
- Preheat the oven to 350 degrees. Line 24 muffin cups with paper liners.
- In a large bowl cream the butter and sugar. Add the eggs in one at a time, beating well after each addition. Stir in the vanilla.
- In a medium bowl combine the flour, baking powder, and salt. Add half of this mixture to the butter mixture and mix well.
- Stir in the milk and then add the remaining flour, mixing until just blended.
- Divide the batter evenly among the 24 muffin cups. Fill each one ⅔ of the way full.
- Bake for 20-25 minutes or until browned and a toothpick inserted into the middle comes out clean. Cool on a wire rack.
- Meanwhile, beat the butter with a hand mixer. Beat in the vanilla and meringue powder. On low, mix in the powdered sugar, gradually coming up to high speed and mixing for 3-5 minutes or until the mixture comes together as a thick frosting.
- Top each cupcake with frosting. Then using a vegetable peeler, shave the chocolate bar into twig like pieces. Sprinkle on top of the cupcakes in a nest pattern. Take the candy bird's eggs and put a dab of frosting on each one and set it on top of the bird's nest.