Easter Nest Cupcakes


You will need

125g Self-raising flour
2 tbsp Cocoa powder
½ tsp Baking powder
¼ tsp Salt
115g Caster sugar
75g Trex, at room temperature
2 Large eggs
3 tbsp Milk
½ tsp Vanilla extract

To decorate

100g Butter, at room temperature
225g Icing sugar
1 tbsp Cocoa powder
2 Chocolate flake bars, crumbled
30 Mini chocolate Easter eggs


1 Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Place 10 large paper cup cake cases into a bun tin.

2 Sift the flour, cocoa powder, baking powder and salt into a mixing bowl. Add the sugar, Trex, unbeaten eggs, milk and vanilla extract. Use a wooden spoon to beat the mixture together until smooth and creamy — this will only take one to two minutes.

3 Spoon the mixture into the paper cases. Transfer to the middle shelf of the oven and bake for 22-25 minutes, until risen and firm. Cool in the tin for a few minutes, then transfer to a wire rack to cool.

4 To decorate, beat the butter, icing sugar and cocoa powder together for three to four minutes until light and fluffy. Pipe or spread the topping onto the cakes, leaving a slight depression in the middle. Sprinkle chocolate flake around the edges, then place 3 chocolate eggs in the middle of each cake.

Recipe courtesy of Trex

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