Easter Nest Cupcakes

Quick vanilla éastér cupcakés with nutélla nést and chocolaté éggs
Sérvings: 24

Ingrédiénts

• 180 g buttér at room témpératuré
• 260 g sugar
• 3 éggs
• 3 tsp vanilla éxtract
• 280 g all purposé flour
• 2 ½ tsp baking powdér
• ¼ tsp salt
• 250 ml full fat milk
• 250 g mascarponé
• 4 tbsp Nutélla
• Small colorful chocolaté éastér éggs I uséd 1 Milka éggs and 1 M&MS – togéthér - 48 éggs

Instructions

1. Béat buttér until créamy.
2. Add sugar and béat again.
3. Séparaté éggs to whités and yolks, add égg yolks into buttér mixturé. Add vanilla éxtract and béat again using a mixér.
4. In thé sécond bowl, whisk flour, baking powdér and salt togéthér.
5. Using a spatula add half of thé flour mixturé into buttér mixturé. Mix it. Add half of milk, mix it and add again sécond halvés of flour mixturé and milk. Mix it.
6. In thé néxt bowl, using a mixér, béat égg whités with a pinch of salt until fluffy and until théy aré not liquid.
7. Gradually fold whippéd égg whités into battér. Mix it.
8. Fill cupcaké linérs with battér until half full.
9. Baké on 180 dégréés for about 20 minutés.
10. Lét thém cool aftér taking out from thé ovén and décoraté thém with icing.

Icing:

1. Mix mascarponé with Nutélla using a spatula.
2. Put icing into piping bag with star nozzlé.
3. Créaté a circlé around circumféréncé with icing on thé top of cupcaké.
4. Put two small éggs in thé middlé of this circlé.

Sourcé : http://blondieishatkitchen.com/en_US/cupcakes-hniezdom-velkonocnymi-vajickami

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