Easter egg nest cupcakes

It’s Easter time again, so why not get the little people in your family to help make these very cute Easter egg nest cupcakes. It’s an hour of fun this school holidays too, Our recipe says ‘Makes 12’ but it could be less depending on how many fingers find their way to the cake batter, so make a double batch to be sure!

  • Prep Time

    20 Minutes
  • Cook Time

    20 Minutes
  • Makes

    12 Cupcakes


  • 100g unsalted butter
  • 100g caster sugar
  • 100g self raising flour
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 small pinch of salt

for the butter icing

  • 100g unsalted butter softened
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • 4 cups icing sugar sieved
  • yellow food colouring

to decorate

  • speckled chocolate mini Easter eggs
  • multi-coloured 100s and 1000s

You'll Need

  • Multix Patty Pans or scalloped paper muffin pans
  • Multix Piping bag and nozzles


  1. Preheat oven to 170°C
  2. First make the cupcakes. On a oven tray setup 12 Multix scalloped edge muffin cases.
  3. In an electric mixer, beat butter for about 2 minutes until pale in colour and creamy. Add sugar one third at a time, beating well between each addition. Add the eggs one at a time, beating for about a minute between each one. Add the vanilla essence beat until combined. Sift flour and add half to butter mixture beat until well combined. Repeat with remaining flour until you have a smooth batter, scrape down the sides of the bowl give the mix one last whizz.
  4. Divide the cake mix between the 12 muffin cases and fill about 1/3 full.  Bake for 15-20 minutes or until a skewer inserted into the middle of a cupcake comes out clean. Transfer to wire racks and allow to cool completely. While the cakes are cooling make the icing.
  5. Cream butter in a mixer until pale and smooth. Slowly add the milk and half the sifted icing sugar and the vanilla extract. Beat until well combined. Add the remaining icing sugar and beat again until mixture is light and fluffy. The mixture should be a spreadable paste; if it’s too dry, add tiny splash milk, if too wet add more icing sugar. Finally add the yellow food colouring (just enough for a pretty pale yellow) making sure its well combined and the colour is smooth. When the cakes are really cold, transfer the icing to a Multix piping bag with a star nozzle. Ice each cake with a circular pattern with high sides to make a nest. Decorate each ‘nest’ with mini Easter eggs and a sprinkle of 100’s and 1000’s.