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Easter Nest Honey and Nut Easter Cupcakes

  • Cooking time25 minutes
  • Prep time45 minutes
  • Servings12 portions
recipe image Easter Nest Honey and Nut Easter Cupcakes


  • 165g Stork tub
  • 165g soft brown sugar
  • 3 eggs, large
  • 1 tsp vanilla extract
  • 165g self raising flour
  • 2 tbsps milk –whole milk
  • 40g chopped mixed nuts
  • 110g dark chocolate, melted
  • 90g honey nut cereal
  • 30g roasted peanuts (unsalted)
  • 1 tbsp mixed chopped nuts

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 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 chopped mixed nuts.
  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. Combine the cereal and peanuts. Pour over the melted dark chocolate and stir well until fully coated.
  7. Spoon the mixture onto the tops of the cupcakes to form the nest.
  8. Sprinkle with the chopped mixed nuts and fill the centre with a mixture of candy coated chocolate. Serve.