I have mentioned before my mum makes the best Butterfly cakes ( or Fairy Cakes ) in the world. But I want you to know that Lilly and Honeysuckle are getting very close now. As we are spending quite so much time at home, we are doing lots of family baking together. Butterfly cakes are basically small Victoria sponges. Today’s recipe is for our Easter Bird’s Nest chocolate cakes, ready for next weekend. Somehow I don’t think they will last that long.
Chocolate Easter Eggs
The tradition of Chocolate Easter Eggs started with the English confectionery company J.S.Fry & Sons in 1873. The Easter Egg, however, is a much older tradition involving decorated hens eggs. It still observed in eastern Europe. Today we believe Easter eggs are given to celebrate the end of fasting during Lent when eggs are forbidden. Alternatively, Easter eggs may symbolise the empty tomb of Jesus, after the resurrection on Easter Sunday
The Victoria Sponge Cake
For many, The Victoria Sponge is believed to originate with the tradition of high tea. It became a favourite of Queen Victoria particularly at Osborn House, on the Isle of Wight. According to food historians, it was here that the sponge was named after her. You make a Victoria sponge by creaming the ingredients together. You make other sponge recipes by whisking up the ingredients or by making a smooth batter. The rise in this cake is provided by the incorporation of beaten eggs and the baking powder. Cocoa powder and chocolate give a deep chocolate flavour.
Easter Bird’s Nest Chocolate Cakes
- Piping Bag and large Star Nozzle
- Cupcake or deep Muffin Tins
- Cupcake cases
For the Cupcakes
- 210 ml Full fat Jersey Milk
- 210 gram Plain Flour sifted
- 220 gram Caster Sugar
- 120 gram good quality Cocoa Powder
- 80 gram Milk Chocolate Buttons
- 70 gram Unsalted Jersey Butter softened
- 2 large free-range Eggs
- 1 scant tablespoon Baking Powder
- A good pinch of Salt
For the Icing
- 140 gram Unsalted Jersey Butter softened
- 280 gram Icing sugar
- 75 gram quality Dark Chocolate
- 25 gram Cocoa powder
- ¼ teaspoon Vanilla extract
- Preheat the oven to Gas Mark 3 / 170°C / 330 °F and line the baking trays with large paper cases.
- Using an electric mixer or food processor mix the butter, flour, sugar, cocoa powder, baking powder, and salt together until they form a sandy, crumb-like texture.
- In a bowl, whisk the milk and eggs together. With the mixer on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined and the batter is smooth and thick.
- Once all the lumps are gone gradually pour in the remaining liquid and mix until thoroughly combined. Stir in the milk chocolate buttons. Evenly divide the cake batter between the prepared cases and bake in the oven for twenty to twenty-five minutes.
- Remove from the oven and leave to cool slightly before removing them from the tin and placing on a wire rack to cool.
- Sift the icing sugar and coco powder into a large bowl and add the butter, beat together with a wooden spoon or electric mixer.
- Melt the chocolate in a microwave or in a glass bowl over gently simmering water then allow to cool for around ten minutes or it will split the icing when added. Pour in the chocolate and beat together until light and fluffy.