Vanilla Easter Nest Cupcakes

One of the cutest Easter ideas I have ever seen, are these adorable chicks playfully chirping from their beautiful nests decorated with spring flowers. Harry skilfully started making beaks out of fondant like working with it is her second nature, and I commenced drawing curious and smiling eyes. The result was so stunning that everyone who saw or tried them, said they’re too beautiful to eat.

Oh well, our goal wasn’t exactly that but we were very happy with the outcome. These charming Easter Nest cupcakes are the perfect decoration for your festive feast and will delight adults and children equally. If you are invited as a guest or simply want to surprise a loved one, you can wrap them up and give them as a gift.

Ingredients for 18 Easter Nest Cupcakes: 

• 250 g flour
• 250 g butter, softened
• 200 g sugar
• 150 g blueberries
• 115 ml milk
• 4 large eggs
• 1 tbsp. rum
• 2 tsp. baking powder
• ½ tsp. salt

Ingredients for the buttercream and Easter Decoration :

• 400 g icing sugar
• 150 g cream cheese
• 125 g butter, softened
• 1 tsp. vanilla extract
• Green and brown food colouring
• Yellow and orange fondant
• Black edible marker
• Optional – a few additional fondant colours to cut out spring flowers

Easter Nest Cupcakes Preparation:

1. Preheat the oven to 175°C. Place paper cups into a muffin baking tin.
2. In a big bowl,  mix together all ingredients until a smooth and light mixture is obtained. With a spoon transfer the cupcake mixture into the cups.
3. Bake for about 20 minutes. Before taking them out of the oven, check with a wooden skewer if they are done.
4. Place the cupcakes onto a cooling rack and set aside to cool. Don’t start decorating with the buttercream before they are completely cool as otherwise the frosting will get runny.

Buttercream Icing Preparation:

1. In a big bowl mix together the butter, cream cheese and vanilla.
2. Gradually add the sifted powdered sugar and continue mixing. When the frosting is thick and shiny, divide it into two equal parts. Colour one part in green for the grass, and the other brown for the Easter nests.
3. Transfer the green frosting into a piping bag with grass piping nozzle attached and decorate the periphery of the cupcakes. You can cover the  centre with a thin layer of buttercream as you’re going to place the “Easter nests” on top.
4. After you have finished with the green buttercream, wash and dry the grass nozzle and place it into a new piping bag. Transfer the brown frosting into it and start making small circular motions with your hand to make the chicks’ nests. When you’re happy with the look and the shape of each nest, you can add a few more “sticks” of buttercream to give it a more natural look.
5. Using a mini flower plunger cutter cut out fondant flowers in different colours and place them onto the edge of the nests.

How to make Fondant Easter Chicks:

1. Take a piece of yellow fondant with the size of an almond and roll it between your hands to make a nice, smooth ball, and shape it like an egg to make a chick. You’ll need three Easter chicks for each cupcake.
2. Using the black edible marker, draw eyes and eyebrows.
3. Sprinkle powdered sugar onto your working surface and roll out the orange fondant very thinly. Cut out an elongated rhombus shape and gently fold it in the middle to make an open beak. Lightly brush with water the part that you’re going to glue to the chick and place it gently. Repeat the procedure with all remaining chicks and place them into the Easter nests.