Easter nest coconut & white chocolate cupcakes

Easter nest coconut & white chocolate cupcakes

  • Rating: 4 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 12

Try saying no to these little sponges with frosting and clever bird decoration made with chocolate eggs

  • Freezable (un-iced)
Nutrition: per cupcake
NutrientUnit
kcal499
fat29g
saturates19g
carbs56g
sugars44g
fibre2g
protein5g
salt0.3g
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Ingredients

For the frosting

To decorate

Method

  • STEP 1

    Line a 12-hole muffin tin with paper cases and heat oven to 180C/160C fan/gas 4. Whisk together the eggs, milk and vanilla. Whizz the sugar with the coconut in a food processor until very finely ground. Tip into a big mixing bowl with the flour and mix. Add the whisked egg mixture, melted butter and chocolate, then stir together until smooth.

  • STEP 2

    Spoon into the cases (they will be quite full) and bake for 18-20 mins on a middle shelf until golden and a skewer poked into the middle comes out clean. Cool the cakes on a wire rack (keep the oven on).

  • STEP 3

    Spread the shredded coconut on a baking tray and put in the oven for about 10 mins to lightly toast – stir halfway through. Cool. To make the frosting, put the chocolate, butter and icing sugar in a big bowl and beat together with an electric whisk until just combined.

  • STEP 4

    Spread some of the frosting generously over the top of the cooled cakes – you don’t have to go right to the edges. Once you’ve done all 12, scrape the rest of the icing into a piping bag fitted with a 1-2cm nozzle, and pipe a ring around the top edge to make a nest. Roll in the cooled coconut to roughly coat.

  • STEP 5

    Turn each mini egg into a baby chick by moulding little beaks from the orange or yellow icing and sticking on with a little runny black icing when you add the eyes. Stick baby chicks into the middle of each cake and enjoy.

Goes well with

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    Overall rating

    Rating: 4 out of 5.5 ratings
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