For the last year I’ve been following the incredible Instagram account of Cat Barker’s Le Famished Cat, and I’m so pleased that there’s now a blog with the same name.Here, Cat shares recipes, food inspiration and her favourite foodie spots.
I’ve known the gorgeous Cat for a few years from her PR days. She recently left her fulltime job in PR to give herself more time to write about food, travel, and brush up on her photography. She’s also planning to launch a brand with her sister in the food space later this year, which she’s already working on.
With her wonderful baking skills and gift for making everything she prepares so gorgeous, there was no one better to create an Easter-inspired cupcake recipe, which Cat shares here.
Bookmark her blog, follow her on Instagram and Facebook for some useful recipes, which are generally classified in categories such as dairy free, gluten free, vegetarian (I’ll be making the creamy carob oats this weekend!)
Easter is coming REALLY early this year. Like next-week-is-already-Good-Friday early!
If you’re looking for some baking inspiration for a Sunday lunch, why not give these bird’s nest cupcakes with speckled eggs a go? They are easy to make and will look so pretty on the table at lunch!
You can make you own cupcakes or use a premix if your short on time. Below is a vanilla version with the remainder of the decorating ingredients you’ll need.
- 250g diced butter (room temp)
- 2 cups castor sugar
- 2 cups cake flour
- 1 cup full cream milk
- 4 large, free-range eggs
- 1 vanilla pod, with seeds scraped out
- 1 ½ tsp. Royal Baking powder
- 200g diced butter (room temp)
- 300g icing sugar
- 80g cocoa powder
- 1tsp vanilla extract
- 20 – 30ml full cream milk
- Desiccated coconut
- Green food colouring
- Fondant flowers (I made mine, but you can purchase at a baking shop)
- Speckled eggs
Preheat the oven to 180°C.
Line a muffin pan with cupcake holders.
Whisk together the castor sugar and the butter until the mixture is light and fluffy – this should take around three minutes by hand, and a minute and a half if with an electric mixer.
Whisk the eggs in a separate bowl until they are light and fluffy, add this mixture into the butter and sugar, and mix until everything is incorporated. Next add the milk and scraped vanilla bean seeds to this mixture, mixing well.
Sift the cake flour and baking powder and add to the liquid mixture, mixing well. Spoon the batter into cupcake holders ¾ of the way full and bake for about 20 minutes until the cupcakes are golden brown.
To make the buttercream icing, start by adding your butter to an electric mixer and beating until it is lighter in colour. Then add in the vanilla extract and icing sugar in batches, followed by the cocoa. Add in the milk as you need to loosen the icing slightly but don’t make it too runny. (You don’t have to use all the milk)
To make the grass for the nests, add a few drops of green food colouring to the desiccated coconut, and mix until it goes green
Once the cupcakes are cooled, spread some icing on top of them and sprinkle the coconut grass on top.
Put the buttercream tin a piping bag and use a small round tip to swirl the birds nest look. Top off with the speckled eggs and plastic icing flowers.
Happy Easter x