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Easter Cakes

I love Easter nest cakes but I thought I would try a version that combines a cup cake with the traditional chocolate shredded wheat version. They are delicious and my children loved making them. 

Tia's tip

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It is easier to add the chocolate nest if your cupcakes are flat on top so you may need to take a little bit of the top off with a knife

Ingredients​ (makes 12 cupcakes)

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For the cupcakes

  • 4oz/ 100g Self Raising flour

  • 4oz/ 100g Caster Sugar

  • 4oz/ 100g Butter

  • 2 eggs

  • 6 Tsp Chocolate Spread

 

For the nest

  • 5oz/ 150g chocolate

  • 3oz/ 75g Shredded Wheat

  • 36 sugar coated chocolate eggs

What do we need?

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  • Weighing Scales

  • Large Mixing Bowl

  • Electric mixer or wooden spoon

  • Tablespoon

  • Teaspoon

  • Glass bowl for melting chocolate

  • Saucepan

  • Cupcake tin and paper cases

What do we do?

                     

  • What do we do?

  • Heat the oven 180c/ Gas mark 5

  • Measure the flour, sugar, butter and eggs in the large mixing bowl and whisk or stir until light and creamy

  • Put the paper cases in your cupcake tin

  • Use the tablespoon to fill the cupcake cases. It will be around 1½ tablespoon per case

  • Bake for 12-15 minutes. When you touch the top, the sponge should bounce back

  • Leave the cupcakes to cool

  • Put the chocolate in the glass bowl.

  • Put a saucepan of water on the stove to boil. Turn down to simmer and put the glass bowl on top to melt the chocolate. You do not want the water to touch the bowl. 

  • Crush up the shredded wheat and add to the melted chocolate. 

  • To finish the cakes, take a teaspoon and cut a small hole out of the top of each cake

  • Put ½ teaspoon of chocolate spread in each cupcake

  • Spoon the chocolate/ shredded wheat mixture on top of the cupcake and shape it to look like a little nest

  • Place two chocolate eggs in each little nest

  • Leave until the chocolate has set

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Eat and enjoy!

IProperty of Cooking Pioneersy.

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