EASTER CUPCAKES (makes 12)

Easter CupCakes Made using Clongill Duckeggs

Easter CupCakes Made using Clongill Duckeggs

Your children will be amazed when they see these cute little cheeky chicks sitting atop their cupcakes. There’s not much effort involved, simply buy a box of fluffy chicks and mini eggs in your nearest bargain shop and add to the recipe below. As per usual, using duck eggs adds richness and lightness to the cakes.

Buns:
2 Clongill Free Range Duck Eggs, at room temperature
142g (5oz) of plain flour
¾ tsp baking powder
¼ tsp salt
170g (6oz) butter, at room temperature
200g (7oz) granulated sugar
1 tsp vanilla extract
114ml (4fl oz) buttermilk *

Easter CupCakes Made using Clongill Duckeggs

Easter CupCakes Made using Clongill Duckeggs

* If you don’t want to spend money buying a large carton of buttermilk which you may not use up, simply add ½ tablespoon of lemon juice or vinegar to 4floz of milk and leave to stand for 5 minutes.

Buttercream Icing:
115g (4oz) butter, at room temperature
200g (7oz) icing sugar
1 tsp vanilla extract
1 ½ tbsp milk
Food Colouring

Nests:
60g (2oz) plain chocolate
60g (2oz) milk chocolate
60g (2oz) butter
2 tbsp golden syrup
85g (3oz) mixture of Cornflakes, Shredded Wheat and All Bran
Packet of Mini Eggs
Box of Fluffy Chicks

Easter CupCakes Made using Clongill Duckeggs

Easter CupCakes Made using Clongill Duckeggs

Preheat the oven to 180Celsius (160C for fan assisted ovens), with rack in the centre. Line a muffin tin with paper cases.

In a medium bowl, sift together the flour, baking powder and salt. Set aside.

In an electric mixer, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. With mixer running, add in the duck eggs, one at a time, beating to combine after each addition. Beat in the vanilla extract.

With mixer on low speed, add flour mixture, alternating with buttermilk, beginning and ending with the flour.

Divide the batter evenly between the baking cases (2/3 full). Bake until light golden brown and a toothpick inserted into the centre comes out clean (anywhere from 20 – 30 mins). Remove from the oven and leave the cupcakes in the tin for about 5 minutes, then remove and place on a wire rack to cool completely.

To make the buttercream icing, cream the butter with an electric mixer. Slowly add the icing sugar. Once they are well blended, add in the vanilla extract and milk. You can add more milk if necessary to get the desired consistency. Now, add in whichever food colouring you desire. Smear enough icing on each cupcake to cover the top, by simply using a spoon or spatula. No need for icing bags or nozzles in this recipe.

Easter CupCakes Made using Clongill Duckeggs

Easter CupCakes Made using Clongill Duckeggs

Grease a 12 bun tin. A bun tin is not as deep as a muffin tin.
The nests are made by placing the broken up chocolate, butter and golden syrup in a heavy based saucepan and melting slowly. Place the cereals in a medium sized bowl. Once the chocolate mixture has completely melted, pour onto the cereals and mix well. Spoon onto the bun tin and with a small spoon, press down in the centre of each ‘nest’ to make a hollow. Place the tin in the fridge and allow to set. Then place atop the iced cupcakes and fill with chicks and eggs. Watch your children’s eyes light up when they see your handiwork!

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