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Easter Nest Cupcakes

Try our Stork Easter Nest Cupcakes recipe. Decorated with mini-eggs, and filled with chocolate they are delicious!
  • Cooking time20 minutes
  • Prep time30 minutes
  • Servings12 portions
recipe image Easter Nest Cupcakes

Ingredients

  • 115g (4 oz) Stork tub (70 %)
  • 115g (4 oz) caster sugar
  • 2 large eggs
  • 115g (4 oz) self-raising flour, sieved together with
  • ½ teaspoon baking powder
  • 40g (1 ½ oz) Stork tub
  • 3 tablespoons golden syrup
  • 6 tablespoons drinking chocolate powder
  • 18 tablespoons cornflakes or branflakes (calculation made with corn flakes)
  • To decorate: Cadbury Mini Eggs (3 eggs on each cupcake
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

  1. Place all cake ingredients in a mixing bowl and beat until well mixed. Place in 12 muffin paper cases.
  2. Bake in preheated oven 190°C, 170°C fan, Gas mark 5 for 15 -20 minutes. Cool.
  3. For chocolate nest, gently melt Stork and syrup and stir in chocolate and cornflakes. Place a tablespoon of mix on each cupcake in a nest effect and leave to set. Serve decorated with Easter eggs.