Stork Easter nest cupcakes recipe

17 ratings Rate
  • Serves 5
  • 25 mins to prepare and 20 mins to cook, 30 mins to cool
  • 345 calories / serving
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Preheat the oven to 180°/160° fan/350°F/gas 4. Place all cake ingredients in a mixing bowl and beat until well mixed. Place in 10-11 muffin paper cases and bake for 20-25 minutes then allow to cool.

For chocolate nests, gently melt the Stork and syrup then stir in the chocolate and cornflakes. Place a tablespoon of the mixture on each cupcake in a nest effect and leave to set. Decorate with Easter eggs and serve.

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  • Ingredients

  • For the cakes:

  • 115g Stork
  • 115g white caster sugar
  • 2 large eggs
  • 115g self-raising flour, sieved
  • 1/2 level tsp baking powder
  • For the chocolate nests:

  • 40g Stork
  • 3 tbsp golden syrup
  • 6 tbsp drinking chocolate powder
  • 18 tbsp cornflakes or branflakes
  • To decorate:

  • 30 Cadbury Mini Eggs, approximately
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  • Calories
    345
    17%
  • Sugar
    31g
    34%
  • Fat
    15g
    21%
  • Saturates
    5g
    25%
  • Salt
    0.9g
    15%
of an adult's Reference Intake daily amount.
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