252 Easter cupcakes Oven setting: CircoTherm® Easter is a great time for family, holidays and baking. Here’s a fun cupcake that the little ones can help with too. Serves: 12 small paper baking cups (6 x 5 x 4.5cm) Preparation time: 15 minutes Cooking time: 20 minutes Level of difficulty: Easy INGREDIENTS METHOD CUPCAKES Preheat oven on CircoTherm® to 160°C. Place 12 small paper baking cups 110g butter, softened (6 x 5 x 4.5cm) on the enamel tray. 40g vegetable oil Beat the butter, oil and sugar with an electric mixer until light and creamy. Add 125g caster sugar the eggs, vanilla and lemon rind, and beat until combined. 2 eggs, lightly beaten Using a large spoon, fold in the flour and milk alternately until cake batter is 1 tsp vanilla essence smooth. Spoon evenly into baking cups. Cook for 15–20 minutes or until a 1 tsp lemon rind, grated skewer comes out clean when inserted into the centre of the cupcake. Cool 185g self raising flour cupcakes on a wire rack. 90ml milk To make the icing, combine the sugar, butter, vanilla and 1 tablespoon of the milk ICING in a bowl. Beat on a medium speed with an electric mixer until smooth. Add the 2 cups icing sugar extra milk to adjust the consistency. 2 tbsp butter, softened Place coconut into a plastic bag. Add a few drops of food colouring and toss 1 tsp vanilla essence coconut around to spread colour through the coconut. 1–2 tbsp milk Spread the top of each cupcake with icing and then gently press coconut around the edge of the cupcake to make a nest. Place three Easter eggs on top of each DECORATIONS cupcake. ¾ cup shredded coconut Green food colouring 36 Mini chocolate candied Easter eggs NOTE Only add a few drops of food colour to the coconut as a little will go a long way. THE NEFF AUSTRALIA COOKBOOK OTHER TREATS