Line a muffin tin with 12 dark blue paper cases.
In a large bowl beat together the Stork, sugar, eggs, vanilla, self-raising flour, and milk until evenly combined.
Fold through the blueberries.
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 meringues into a bowl, breaking up any large pieces. Add the melted white chocolate and stir well.
Top each cupcake with the chocolate meringue mixture to form the nests.
Softly whip the double cream and add a teaspoon to the centre of each nest.
Top with the fresh blueberries, sprinkle with the edible gold stars, blue sprinkles and top with a small piece of edible gold leaf. Serve.
- Temperature: Oven 180c/160c (fan)/Gas Mark 4 oC
- Baking time:
- Serves: 12