Are you looking for a simple recipe to try with the kids? These cute Easter nest cupcakes are made with a simple sponge, topped with a chocolate cornflake nest and mini eggs. They’re a lovely activity to do with the kids this Easter weekend.
These cupcakes are delicious and make the perfect dessert, treat or something to add to the table at your Easter party or gathering. They’d make a lovely gift too for friends and family this Easter.
Here’s how to make these Easter nest cupcakes.
Ingredients
- 115 g (4 oz) Stork tub
- 115 g (4 oz) caster sugar
- 2 large eggs
- 115 g (4 oz) self-raising flour, sieved together with
- ½ teaspoon baking powder
- 40 g (1 ½ oz) Stork tub
- 3 tablespoons golden syrup
- 6 tablespoons drinking chocolate powder
- 18 tablespoons cornflakes or branflakes
Instructions
- Preheat the oven to 190C/375F (170C/340F fan).
- Place all cake ingredients (115g (4 oz) Stork, the caster sugar, eggs, flour and baking powder) into a mixing bowl and beat until well mixed.
- Spoon the mixture into a 12-hole muffin tray lined with muffin paper cases.
- Bake for 15 -20 minutes.
- Leave to cool.
- For chocolate nest, gently melt Stork and syrup and stir in chocolate and cornflakes.
- Place a tablespoon of mix on each cupcake in a nest effect and leave to set.
- Serve decorated with Easter eggs.
Miss J and I had great fun making these Easter nest cupcakes together while JD was at school. She stood on her kitchen step and helped measure out the ingredients, stir and mix, but her favourite part was the decorating. With fingers covered in cornflakes and chocolate, we topped all 12 cupcakes pretty evenly and managed to find enough chocolate eggs for the nests, even with us sneaking a good few into our mouths as we went along.
It’s Good Friday as I write this, and we’re heading to see family later. Miss J has packed the cupcakes carefully into tupperware and is looking forward to sharing them out.
You can watch Bake With Stork’s step by step demonstration here. Enjoy and Happy Easter!
Have you saved this recipe to try at home?
Here’s the recipe for those Easter nest cupcakes again in a printable format.
Easter nest cupcakes
Ingredients
- 115 g (4.06 oz) Stork tub
- 115 g (4.06 oz) caster sugar
- 2 large eggs
- 115 g (4.06 oz) self-raising flour, sieved together with
- ½ teaspoon (0.5 teaspoon) baking powder
- 40 g (1.41 oz) Stork tub
- 3 tablespoons golden syrup
- 6 tablespoons drinking chocolate powder
- 18 tablespoons cornflakes or branflakes
Instructions
- Preheat the oven to 190C/375F (170C/340F fan).
- Place all cake ingredients (115g (4 oz) Stork, the caster sugar, eggs, flour and baking powder) into a mixing bowl and beat until well mixed.
- Spoon the mixture into a 12-hole muffin tray lined with muffin paper cases.
- Bake for 15 -20 minutes.
- Leave to cool.
- For chocolate nest, gently melt Stork and syrup and stir in chocolate and cornflakes.
- Place a tablespoon of mix on each cupcake in a nest effect and leave to set.
- Serve decorated with Easter eggs.
Nutrition
This is a commissioned post for Stork
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Torn Clark says
Delicious dessert that was totally the hit of the night last Sunday! I was hoping there will be a little bit left in the fridge the next morning – silly me!
Elena says
These cupcakes are so cute! I love the step by step demonstration :) Happy Easter!!!