Stork Easter blackberry nests recipe

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

In a large bowl, beat together the Stork, sugar, eggs, vanilla, self-raising flour, and milk until evenly combined, then fold through the blackberries. 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, crumble the Shredded Wheat into a bowl and pour over the melted milk chocolate. Stir well to combine and spoon the mixture on top of the cupcakes to form the nests. Softly whip the double cream and add a teaspoon to the centre of each nest.  Top with the fresh blackberries and grated white chocolate to serve.

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  • Ingredients

  • For the cupcakes:

  • 165g Stork
  • 165g caster sugar
  • 3 eggs, large
  • 1 tsp vanilla extract
  • 165g self-raising flour, sifted
  • 2 tbsps whole milk
  • 120g blackberries, frozen or fresh
  • For the nests:

  • 50g Shredded Wheat
  • 125g milk chocolate, melted
  • For the filling:

  • 90ml double cream, softly whipped
  • 100g blackberries, fresh
  • 20g white chocolate, grated
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  • Calories
    335
    17%
  • Sugar
    22g
    24%
  • Fat
    19g
    27%
  • Saturates
    8g
    40%
  • Salt
    0.5g
    8%
of an adult's Reference Intake daily amount.
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