EASTER EGG NEST CUPCAKES adapted from Celebrating Cupcakes and Muffins

CUSTARD FILLING:     

• 1 whole egg
• 2 large egg yolks
• 4 Tablespoons sugar
• 3 Tablespoons cornstarch
• 1 cup whole milk
• 1 teaspoon vanilla extract

In a small heatproof bowl, vigorously whisk egg, egg yolks, and sugar until mixture is pale in color. Add cornstarch and mix until fully blended.

In a small saucepan, heat milk and vanilla extract over medium-high heat until mixture just comes to a boil. Slowly add half the milk to the egg mixture and mix until smooth (the heated milk warms up the eggs slowly so they don’t begin to cook and get lumpy).

Pour this egg/milk mixture slowly through a fine metal sieve back into the saucepan with the rest of the milk and cook over medium-low heat, whisking constantly, until mixture thickens. Continue to cook for another 2 minutes, whisking constantly so the custard doesn’t stick to the bottom of the saucepan. NOTE: Ann told me that she actually didn’t use a sieve–the purpose of the sieve is to strain out the lumps of the egg mixture. The trick is to do it all SLOWLY, warming the eggs slowly, so you don’t get any lumps. If you don’t have a sieve, just remember that tip and your custard will turn out fine! Using a whisk when mixing is definitely important to get a nice smooth mixture.

Remove custard from heat and pour into a shallow flat tray. Cover with plastic wrap, making sure the wrap touches the surface of the custard to prevent a crust from forming. Refrigerate for at least 20 minutes or up to 2 days.

GOLDEN SOUR CREAM CUPCAKES:

• 1 stick unsalted butter, softened
• 1 cup sugar
• 1/8 teaspoon vanilla or almond extract
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• pinch of salt
• 1/2 cup sour cream

Preheat oven to 350 degrees. Line a standard cupcake pan with paper liners. Cream butter and sugar until fluffy and smooth. Add vanilla, then add eggs one at a time, beating well after each addition.

In a separate bowl, combine flour, baking powder, and salt. Gradually add flour mixture to butter mixture, alternating with sour cream and beating on very low speed until just blended. Be careful not to overmix!

Spoon batter into cupcake liners, filling each about two-thirds full. Bake for about 20 minutes, or until toothpick inserted in center comes out clean. Transfer pan to wire rack and cool cupcakes to room temperature.

BUTTERCREAM FROSTING:

• 1 stick unsalted butter, softened
• 2 cups confectioner’s sugar
• 2 tablespoons whole milk
• pinch of salt
• 1 teaspoon pure vanilla extract
• Gel food coloring, optional

With an electric mixer, cream butter and 1 cup confectioner’s sugar until smooth and fluffy. Add remaining confectioner’s sugar and beat until smooth. Add milk, salt, vanilla, and food coloring; beat until creamy. Use immediately or refrigerate in an airtight container up to 3 days (let refrigerated buttercream sit at room temperature for 20 minutes, then beat on low speed until creamy before using).

ASSEMBLING THE CUPCAKES:

1. Prepare the custard filling; refrigerate until ready to use.
2. Prepare cupcakes and cool completely.
3. Transfer chilled custard filling to a piping bag fitted with a round tip or into a squeeze bottle.
4. Insert tip into center of each cupcake and pipe in about 1 Tablespoon of filling.
5. Prepare frosting and transfer to a piping bag with a star tip.
6. Pipe frosting on cupcake tops, then place egg candy decorations on top. Add your favorite sprinkles on the “nest”, if desired.

Then serve and enjoy these cupcakes! They will disappear quickly!

Recipe from NancyC | nancy-c.com