Easter nest cupcakes


For about 15 cupcakes

Preparation time : 40 min
Cooking time : 20 min

  • 200 g flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • Pinch of salt
  • 120 g soft butter
  • 200 g caster sugar
  • 3 egg whites 
  • 2 tsp vanilla extract
  • 120 g crème fraîche
  • 120 ml whole milk

Ganache and Decoration
  • 400 g dark chocolate
  • 250 g double cream
  • Mini eggs
  • Muffin cases


Making the ganache
Finely crush the chocolate with a knife.
Heat the cream in a saucepan until it boils, then pour it over the chocolate. Mix until you have a smooth consistency.
Cool the ganache, then place it in Le Tube with a nest nozzle. Refrigerate for an hour if the consistency is too runny.

Making the cupcakes
Preheat your oven to 180°C.
In a mixing bowl, combine the dry ingredients: flour, baking powder, baking soda and salt.
In a stand mixer bowl, beat the butter and sugar until you get a creamy texture.
Add the crème fraîche, egg whites and vanilla extract. Mix.
Pour the dry ingredients into the food processor bowl and mix. Add the egg and mix.
Place the muffin cases in the moulds and pour the preparation in ¾ of the way up.
Bake for 20 minutes and cool on a wire rack.

When the cupcakes have cooled, pipe the ganache on top, setting Le Tube to the 5 cl (50 ml) position. Add Easter eggs on top with the stainless steel tongs.

The result

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