I’m going to admit it right now: my love for various holidays throughout the year mainly stems from looking for an excuse to bake and decorate. It’s just so much fun, and I love seeking out seasonal decorations, baking accessories and cupcake cases! This year, I put together some very easy easter nest cupcakes.
Because it was mainly about the decorating, I used some shortcuts. I know lots of people frown upon cake mixes and I don’t usually use them when I’m going for flavour, but for a bake that mainly exists to be decorated and look pretty, I have absolutely no qualms about making life easy for myself. I like using Betty Crocker mixes and icings. As far as I can tell, they’re vegan-friendly and also, they were on sale at Aldi at the time.
- 1 Package Betty Crocker Lemon Cake
- 1 Tub Betty Crocker Lemon Icing
- 2 Ripe Bananas
- 1 Package Carluccio’s Sugared Chocolate Eggs
- 1 Package Hotel Chocolate Dark Chocolate Egglets
- 1 Package Hotel Chocolate Dark Chocolate Chicks
- In a food processor or blender, blend the bananas and the cake mix until smooth.
- Bake in a cupcake tin according to package instructions and let cool.
- Using a palette knife, spread a very thin coat of icing on each cupcake.
- Using a piping bag and star or rope nozzle, pipe a thick ‘nest’ around the edge of each cupcake.
- Decorate with chocolate eggs and chicks.
The sugared eggs are from Carluccio’s (thanks to Floral Frosting for pointing these out last year!) and the chicks and egglets are from Hotel Chocolat.
