Easter Nest Blackberry Cupcakes
Try our Blackberry Easter Cupcakes recipe. Filled with cream and fresh blackberries, they are seriously delicious!
Cooking time25 minutes
Prep time45 minutes
Servings12 portions
Ingredients
Cupcakes
- 165g Stork tub
- 165g caster sugar
- 3 eggs, large
- 1 tsp vanilla extract
- 165g self raising flour
- 2 tbsps milk – whole milk
- 120g blackberries (frozen or fresh)
Nests
- 100g shredded wheat
- 125g milk chocolate, melted
Filling
- 90ml double cream, softly whipped
- 100g blackberries
- 20g grated white chocolate
Nutritional facts
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
Steps
- Line a muffin tin with 12 purple paper cases.
- In a large bowl beat together the Stork, sugar, eggs, vanilla, self-raising flour, and milk until evenly combined.
- Fold through the blackberries.
- Divide the mixture between the cases and bake in the oven for 25 minutes until golden and springy to the touch.
- Transfer to a wire rack and allow to cool completely.
- Crumble the shredded wheat into a bowl and pour over the melted milk chocolate. Stir well to combine. Spoon the mixture onto the tops of the cupcakes to form the nests.
- Softly whip the double cream and add a teaspoon to the centre of each nest. Top with the fresh blackberries and grated white chocolate. Serve.
