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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
recipe image Easter Nest Blackberry 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)
  • 100g shredded wheat
  • 125g milk chocolate, melted
  • 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


  1. Line a muffin tin with 12 purple paper cases.
  2. In a large bowl beat together the Stork, sugar, eggs, vanilla, self-raising flour, and milk until evenly combined.
  3. Fold through the blackberries.
  4. Divide the mixture between the cases and bake in the oven for 25 minutes until golden and springy to the touch.
  5. Transfer to a wire rack and allow to cool completely.
  6. 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.
  7. 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.