Bird's Nest Cupcakes with Candy Eggs
The cutest addition to your Easter sweet table: spruce-up your next batch of chocolate cupcakes with delicious candy eggs!
Servings: 12 cupcakes
Ingredients
- 12 of your favourite chocolate cupcakes
- 1 stick unsalted butter softened
- 2 cups confectioners' sugar sifted
- 1 tbsp high-quality cocoa powder
- 2-3 tbsp milk
- 6-7 oz. brown fondant
- cornstarch
- 48 candy eggs
Instructions
- Before you start the decorating process, ensure your cupcakes are completely cool.
- Using an electric mixer, beat together butter, confectioners’ sugar, cocoa powder, and milk on low speed.
- Gradually increase the speed to high and continue beating. Your buttercream frosting is ready once all of the ingredients are well-combined and form semi-stiff peaks.
- Scoop your buttercream into a piping bag and frost each cupcake.
- Prepare your fondant by dividing them into 24 spheres, about ½ an inch in diameter.
- Roll the fondant spheres into strips, about 7 inches in length.
- Take two strips and twist them together.
- Wrap a fondant twist around the circumference of each cupcake. Trim where necessary.
- Top the cupcakes with 4 candy eggs. Serve and enjoy!