Every morning I get on the scale to see "how much I have grown up", as my 3 year-old son says. Always with the fear it will say: Please only one person at a time!
But despite this scale's obsession, I still can't avoid preparing delicious treats from time to time, like these
chocolate cupcakes decorated with bird nests.A sweet something might not be always good for your body, but it is sometimes good for the soul!
Easter cupcakes
Ingredients
- For the white chocolate cupcake (from Cupcakes and Fairy Cakes, Women's Weekly
- )
- 125 g butter, coarsely chopped (1 stick)
- 100 g white chocolate, coarsely chopped
- 150 g brown sugar (2/3 cup)
- 90 g golden syrup (1/4 cup)
- 160 ml milk (2/3 cup)
- 150 g plain flour (1 cup)
- 50 g self-raising flour (1/2 cup)
- 1 egg
- To decorate
- 12 tsp nutella
- 100 g dark chocolate
- 36 white chocolate eggs (Milkybar)
- edible black pen
- 20 g yellow candy melts
Directions:
- Preheat oven to 375º F (170º C) and line a 12 hole standard muffin pan with paper cases
- Combine butter, chocolate, sugar, syrup and milk in small saucepan, stir over low heat until smooth. Transfer mixture to medium bowl, cool 15 minutes
- Whisk sifted flours into chocolate mixture, then egg. Divide mixture among cases
- Bake for about 20 minutes. Turn cakes onto a wire rack to cool.
- Prepare the little "birds". Melt candy melts in the microwave, and pipe a yellow beak on each white chocolate egg. Draw eyes with a black edible pen, and let them set. Lightly frost cupcakes with 1 tsp nutella. Using a sharp knife, scrape along the side of room-temperature chocolate, and place chocolate over every cupcake, forming a nest. Place 3 eggs on every cupcake. Enjoy
Preparation time: 40 min
Cooking time: 20 min
Yield:12