Easter nest cupcakes

These cute Easter nest cupcakes are made with a simple sponge, topped with a chocolate cornflake nest and mini eggs.

These cupcakes are delicious and make the perfect dessert, treat or something to add to the table at your Easter party or gathering.

It’s a lovely, simple recipe that’s perfect to make with the kids this Easter weekend.

They’d make a lovely gift too for friends and family this Easter.

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 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.

Here’s how to make these Easter nest cupcakes. Thanks to Stork for the recipe.

Ingredients

Equipment

Instructions

To make the sponges

Preheat the oven to 190C/375F (170C/340F fan).

Place all cake ingredients (baking margarine, caster sugar, eggs, flour and baking powder) into a mixing bowl.

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 on a wire cooling rack.

To make the chocolate nests

Put the baking margarine and syrup in a large bowl.

Melt in the microwave – it should only take about 15-30 seconds.

Add the chocolate and cornflakes.

Mix well.

Place a tablespoon of mix on top of each cupcake in a nest effect.

Top with three mini eggs per cake and leave to set.

Aren’t they cute?

Enjoy and Happy Easter!

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5 from 2 votes

Easter nest cupcakes

Cute sponge cupcakes topped with chocolate cornflake nests.

Prep Time25 mins

Cook Time20 mins

Total Time45 mins

Course: Festive makes

Cuisine: British

Keyword: cakes, chocolate cake, chocolate cupcakes, cupcakes, Easter

Servings: 12 cupcakes

Calories: 223kcal

Author: Emily Leary

Ingredients

For the cakes

• 115 g (4.1 oz) baking margarine
• 115 g (4.1 oz) caster sugar
• 2 large eggs
• 115 g (4.1 oz) self-raising flour
• ½ tsp baking powder

For the topping

• 40 g (1.4 oz) baking margarine
• 3 tbsp golden syrup
• 80 g (2.8 oz) drinking chocolate powder
• 50 g (1.8 oz) cornflakes
• 110 g mini eggs

Equipment

• Weighing scales
• Measuring spoons
• Large mixing bowl
• Electric whisk
• 12 hole muffin tray
• Muffin cases
• Wire cooling rack
• Wooden spoon

Instructions

To make the sponges

• Preheat the oven to 190C/375F (170C/340F fan).
• Place all cake ingredients (baking margarine, caster sugar, eggs, flour and baking powder) into a mixing bowl.
• 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 on a wire cooling rack.

To make the chocolate nests

• Put the baking margarine and syrup in a large bowl.
• Melt in the microwave – it should only take about 15-30 seconds.
• Add the chocolate and cornflakes.
• Mix well.
• Place a tablespoon of mix on top of each cupcake in a nest effect.
• Top with three mini eggs per cake and leave to set.

Video

Notes

You can use any cereal you have in the cupboard in place of cornflakes. Try branflakes, rice crispies or even muesli. 

Nutrition

Calories: 223kcal | Carbohydrates: 29g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 164mg | Potassium: 149mg | Fiber: 3g | Sugar: 14g | Vitamin A: 576IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 2mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can’t wait to see your posts!

This is a commissioned post for Stork

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