Bird’s nest cupcakes

A sweet way to end an Easter brunch, these adorable cupcakes are sure to delight the young and young at heart.

Start to finish: 1 hour
Servings: 12

Ingredients

Cupcakes
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup whole milk, room temperature
• 1/2 cup sour cream, room temperature
• 1/2 cup butter, softened
• 1/4 cup sugar
• 3/4 cup brown sugar
• 2 eggs, room temperature
• 1 egg yolk, room temperature
• 1/4 cup boiling water

Frosting
• 3/4 cup unsalted butter, softened
• 2-1/4 cups icing sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 tablespoons heavy cream, room temperature

Garnishes
• 3.5 ounces semi-sweet baker’s chocolate
• 36 candy-coated chocolate eggs

Directions
1. Preheat the oven to 350 F. Line 12 muffin cups with paper liners and spray lightly with cooking spray. Set aside.
2. In a large bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. In a small bowl, combine the milk and the sour cream. Set aside.
4. In another large bowl, beat the butter using a hand mixer. Add the sugars and continue to beat until light and fluffy.
5. Add the eggs and egg yolk to the mixture and continue to blend. Add 1/3 of the flour mixture followed by half of the milk mixture. Repeat with another 1/3 of the flour and the remaining milk. Add the final 1/3 of flour. Add the boiling water and stir until completely combined.
6. Divide cake batter evenly between the 12 muffin cups (they should each be about 3/4 full). Bake for about 25 minutes or until a toothpick inserted in the center of a cupcake comes out dry.
7. Remove from the oven and allow to cool completely while you prepare the frosting.
8. In a large bowl, beat the butter for about 5 minutes or until light and fluffy. Add half the icing sugar and mix until combined. Repeat with the second half of the sugar. Add the vanilla, salt, and cream, and mix on low speed until fully incorporated.
9. Using a piping bag, pipe a circle of frosting on each cupcake.
10. Using a vegetable peeler, shave the chocolate. Place on top of the icing to create nests and place three candy-covered chocolate eggs on top of each nest.