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Easter Nest Cupcakes Recipe
Cute sponge cupcakes topped with chocolate cornflake nests.
Prep Time
25
minutes
mins
Cook Time
20
minutes
mins
Total Time
45
minutes
mins
Course:
Festive makes
Cuisine:
British
Diet:
Vegetarian
Servings:
12
cupcakes
Author:
Emily Leary
Equipment
Weighing scales
Measuring spoons
Large mixing bowl
Electric whisk
12-hole nonstick muffin tray
Muffin cases
Wire cooling rack
Wooden spoon
Ingredients
For the cakes
115
g
baking margarine
115
g
white caster sugar (superfine sugar)
2
large free range eggs
115
g
self-raising white flour (self rising flour)
½
tsp
baking powder
For the topping
40
g
baking margarine
3
tbsp
golden syrup
80
g
drinking chocolate powder (hot cocoa mix)
50
g
cornflakes
110
g
mini eggs
Metric
-
Ounces
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:
223
kcal
|
Carbohydrates:
29
g
|
Protein:
4
g
|
Fat:
12
g
|
Saturated Fat:
3
g
|
Cholesterol:
27
mg
|
Sodium:
164
mg
|
Potassium:
149
mg
|
Fiber:
3
g
|
Sugar:
14
g
|
Vitamin A:
576
IU
|
Vitamin C:
1
mg
|
Calcium:
25
mg
|
Iron:
2
mg
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@amummytoo
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