Easter cupcakes with chocolate nests

De Buyer decorating and filling gun

Ingredients

For the cupcakes:

• 200g flour
• 200g sugar
• 3 egg whites
• 120 g unsalted butter
• 120 g cooking cream
• 120 ml whole milk
• 1 tsp yeast
• ½ tsp baking soda
• 1 pinch of salt
• 2 tsp vanilla extract

For the icing and decoration:

• 400 g dark chocolate
• 250 g whole liquid cream
• Sugar Easter eggs
• Muffin capsules

Preparation

Prepare the glaze:

1. With a knife, finely chop the chocolate.
2. Heat the liquid cream in a saucepan until it boils and then pour it over the chocolate. Mix until you obtain a smooth texture.
3. Let the ganache cool and then place it in the refill tube of the De Buyer Le Tube gun , with a nest-shaped nozzle. Refrigerate 1 hour if the consistency is too runny.

Prepare the cupcakes:

1. Preheat your oven to 180ºC.
2. In a large bowl, mix the dry ingredients: flour, baking powder, baking soda and salt.
3. In the bowl of your mixer, beat the butter and sugar until creamy.
4. Add the cream, egg whites and vanilla extract. Mix.
5. Add the dry ingredients to the mixer bowl and mix. Add the milk and mix again.
6. Place the muffin cases in a muffin tin and pour the mixture until ¾ full.
7. Bake for 20 minutes. During this time, it is important not to open the oven.
8. When they are baked, take them out and let them cool on a rack.

Decorate the muffins:

1. When the cupcakes have cooled, apply the frosting on top using the tube set to the 5cl setting. Do it gracefully, moving the gun so that it distributes the frosting on top, drawing the nests.
2. Use stainless steel tongs to place the Easter eggs on top.