Line a muffin tin with 12 lime green paper cases.
In a large bowl beat together the cupcake ingredients; Stork, sugar, eggs, self-raising flour, coconut, lime zest and juice and milk until evenly combined.
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.
In a bowl combine the cornflakes and coconut. Add the melted white chocolate and stir well.
Top each cupcake with the mixture to form the nests.
Fill with the jelly beans, top with the toasted shards of coconut and sprinkle with lime zest. Serve.
- Temperature: Oven 180c/160c (fan)/Gas Mark 4 oC
- Baking time:
- Serves: 12