Stork coconut and lime nests recipe

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  • Serves 6
  • 30 mins to prepare and 25 mins to cook, 30 mins to cool
  • 360 calories / serving
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Preheat the oven to 180°/160°fan/350°F/gas 4 and line a muffin tin with 12 lime green paper cases.

In a large bowl beat together the Stork, sugar, eggs, self-raising flour, coconut, milk, and the zest and juice of one lime 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.

For the nests, combine the cornflakes and coconut in a bowl, add the melted white chocolate and stir well. Spoon the mixture onto each cupcake and fill with the jelly beans. Top with the toasted coconut and sprinkle with lime zest to serve.

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  • Ingredients

  • For the cupcakes:

  • 165g Stork
  • 165g white caster sugar
  • 3 eggs, large
  • 165g self-raising flour
  • 50g desiccated coconut
  • 2 tbsps whole milk
  • Zest and juice of 1 lime
  • For the nests:

  • 80g cornflakes
  • 25g desiccated coconut
  • 125g white chocolate, melted
  • For the filling:

  • 100g green jelly beans
  • 10g toasted coconut
  • Zest of 1 lime
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  • Calories
    360
    18%
  • Sugar
    25g
    27%
  • Fat
    18g
    26%
  • Saturates
    8g
    40%
  • Salt
    0.7g
    11%
of an adult's Reference Intake daily amount.
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