Easter egg nest cupcakes | The Neff Kitchen
Preheat oven on CircoTherm® to 160⁰C. Place 12 small paper baking cups (6 x 5 x 4.5 cm) on the enamel tray. Beat the butter, oil and sugar with an electric mixe
Ingredients
- 110 g butter, softened
- 40 g vegetable oil
- 125 g caster sugar
- 2 eggs, lightly beaten
- 1 tsp vanilla essence
- 1 tsp grated lemon rind
- 185 g self raising flour
- 90 ml milk
- Icing
- 2 cups icing sugar
- 2 tbsp butter, softened
- 1-2 tbsp milk
- Decorations
- ¾ cup shredded coconut
- Green food colouring
- 36 Mini chocolate candied Easter eggs
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