Chocolate nests are a staple recipe for Easter time, and something I’m sure everyone can remember making (or eating!) when they were little. I remember first making chocolate nests when I was about six, with my mum and sister, and trying my best to eat all the mini eggs before they could make it as far as the actual nests! So when I was thinking about what Easter presents I could make for my friends this year, I decided to go for a new take on this classic, and make giant chocolate nests, with lots of eggs inside, and a little sparkle of glitter.
You can use whatever chocolate you want for these nests, I went for a mix of milk and dark, but anything would work, even chocolate orange. Make sure you crush your shredded wheat quite finely, as you want it to all get evenly coated in the chocolate mixture. They make perfect presents, simply wrap in tissue paper or cellophane and tie with an Eastery ribbon and you’re done!
Now January can be rather a sad month, especially since we haven’t had any snow yet! I’m particularly disappointed about the lack of snow, as it was one of the reasons I chose to come to York…!
These cupcakes are the ultimate pick-me-up; not only do they taste really good, but bite into one and you will literally be able to taste (and see!) the rainbow.
For the cakes:
150g softened butter
150g caster sugar
150g self-raising flour
1tsp vanilla bean paste
Red, orange, yellow, green and blue gel food colourings
For the frosting:
80g softened butter
300g icing sugar
1 tsp vanilla bean paste
12 hole cupcake tin, greased and dusted with flour
Oven Pre-heated to 180°C
- For the cakes, put the butter, sugar and vanilla in a bowl and cream together until light and fluffy.
- Add the eggs, and beat well, adding a tablespoon of flour if the mixture looks curdled.
- Sift in the rest of the flour and mix well.
- Now divide your mixture into 5 bowls, and it’s time to add the food colouring!
- Add a few drops of food colouring to each bowl, to create a red bowl, orange bowl, and so on. Add more colouring if you want a brighter cupcake.
- Divide the red mixture between the holes, then carefully spread out. Add the orange and spread, then the yellow, then the green, and finally the blue mixture.
- Bake for 20-25 minutes, until they spring back when touched.
- Meanwhile, make the frosting. Put all the ingredients into a bowl and beat with an electric mixer until light and fluffy.
- When the cakes are cool, ice them with the frosting.