Easter Nest Cup Cakes

Serves	6 to 12 cakes
Prep time	20 minutes
Cook time	20 minutes
Total time	40 minutes
Allergy	Egg, Milk, Wheat
Dietary	Vegetarian
Meal type	Dessert, Snack
Misc	Child Friendly, Pre-preparable, Serve Cold
Occasion	Easter
Region	British
Website	Stork Margarine

Pretty little cup cakes (fairy cakes) that are made with vanilla sponge and topped with mini "chocolate crisp" nests and mini chocolate eggs - perfect for the Easter tea time table.

Ingredients

Cup cakes

115g (4 oz) Stork tub
115g (4 oz) caster sugar
2 large free-range eggs (mixed with 3 tablespoons milk)
1 teaspoon vanilla extract
115g (4 oz) self-raising flour, sieved together with 1/2 teaspoon baking powder

Chocolate Nest

40g (1 1/2 oz) Stork tub
3 tablespoons golden syrup
40g ( 1 1/2 oz) milk chocolate chips
6 tablespoons drinking chocolate powder
18 tablespoons cornflakes
To decorate: Cadbury Mini Eggs

Note

Pretty little cup cakes (fairy cakes) that are made with vanilla sponge and topped with mini "chocolate crisp" nests and mini chocolate eggs - perfect for the Easter tea time table.

Directions

Step 1	Place all cake ingredients in a mixing bowl and beat until well mixed. Place in 6 muffin paper cases or 12 paper cake cases.
Step 2	Bake in preheated oven 190°C, 170°C fan, Gas mark 5 for 15 -20 minutes. Cool.
Step 3	For chocolate nest, gently melt Stork and syrup and stir in chocolate chips, drinking chocolate and cornflakes. Place a tablespoon of mix on each cupcake in a nest effect and leave to set. Serve decorated with mini Easter eggs.