Ingredients

3 medium eggs, beaten

100ml milk

1 tsp vanilla extract

175g golden caster sugar

100g desiccated coconut

200g self-raising flour

50g melted butter

100g white chocolate, melted

200g unsalted butter, at room temperature

225g icing sugar, sifted

About 25g shredded coconut

36 mini eggs

Orange or yellow icing for beaks

Black writing icing tube

Instructions

Step 1: Preheat the oven to 180°C (160°C fan) or gas mark 4. Line a 12-hole muffin tin with paper cases.

Step 2: In a bowl, whisk together the beaten eggs, milk, and vanilla extract until combined.

Step 3: Using a food processor, pulse the golden caster sugar and desiccated coconut until very finely ground. Transfer this mixture to a large bowl, then add the self-raising flour and mix well.

Step 4: Pour in the egg mixture, melted butter, and melted white chocolate. Stir gently until the batter is smooth and well combined.

Step 5: Spoon the batter evenly into the prepared paper cases, filling them quite full. Bake on the middle shelf for 18-20 minutes, or until golden and a skewer inserted into the center comes out clean.

Step 6: Remove the cupcakes from the oven and cool on a wire rack. Keep the oven on for toasting the coconut.

Step 7: Spread the shredded coconut on a baking tray and toast it in the oven for about 10 minutes, stirring halfway through, until lightly golden. Set aside to cool.

Step 8: To make the frosting, place the melted white chocolate, unsalted butter, and sifted icing sugar in a large bowl. Beat with an electric whisk until just combined and creamy.

Step 9: Generously spread some frosting over the tops of the cooled cupcakes, leaving a small border around the edges.

Step 10: Transfer the remaining frosting to a piping bag fitted with a 1-2cm nozzle. Pipe a ring around the edge of each cupcake to form a nest shape, then roll the piped frosting gently in the toasted shredded coconut to coat.

Step 11: Decorate each mini egg by adding a small beak made from orange or yellow icing and eyes drawn with the black writing icing. Place the decorated mini eggs in the center of each cupcake nest.

Step 12: Serve and enjoy your charming Easter nest coconut & white chocolate cupcakes!

Tips & Variations

For extra flavor, you can add a tablespoon of desiccated coconut to the frosting before beating.

If you don’t have a piping bag, use a plastic sandwich bag with a small corner snipped off to pipe the frosting.

Replace mini eggs with small chocolate buttons or jelly beans if preferred.

Ensure eggs are fresh and at room temperature for best sponge texture.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 4 days but bring to room temperature before serving to enjoy the best texture and flavor. Avoid freezing as the frosting and decorations may not hold up well.

FAQs

Can I use regular caster sugar instead of golden caster sugar?

Yes, regular caster sugar can be used as a substitute. It may slightly alter the flavor, making it less caramel-like, but the cupcakes will still be delicious.

How do I make the mini egg chicks stand up on the cupcakes?

Use a small amount of the black writing icing as “glue” to attach the beaks and eyes to the mini eggs, then press them gently into the frosting nest to help them stay upright.