Easter nest coconut & white chocolate cupcakes

• medium eggs↗3 3

  beaten

• milk↗100ml 100ml
• vanilla extract↗1 tsp 1 tsp
• golden caster sugar↗175g 175g
• desiccated coconut↗100g 100g
• self-raising flour↗200g 200g
• melted butter50g 50g
• white chocolate↗100g 100g

  melted

• white chocolate↗100g 100g

  melted

• unsalted butter↗200g 200g

  at room temperature

• icing sugar↗225g 225g

  sifted

• about 25g shredded coconut
• mini eggs36 36
• orange or yellow icing↗

  for beaks

• black writing icing↗

  tube

Step-by-step instructions

1. 1

   Line a 12-hole muffin tin with paper cases and heat oven to 180C/160C fan/gas 4. Whisk together the eggs, milk and vanilla. Whizz the sugar with the coconut in a food processor until very finely ground. Tip into a big mixing bowl with the flour and mix. Add the whisked egg mixture, melted butter and chocolate, then stir together until smooth.

2. 2

   Spoon into the cases (they will be quite full) and bake for 18-20 mins on a middle shelf until golden and a skewer poked into the middle comes out clean. Cool the cakes on a wire rack (keep the oven on).

3. 3

   Spread the shredded coconut on a baking tray and put in the oven for about 10 mins to lightly toast – stir halfway through. Cool. To make the frosting, put the chocolate, butter and icing sugar in a big bowl and beat together with an electric whisk until just combined.

4. 4

   Spread some of the frosting generously over the top of the cooled cakes – you don’t have to go right to the edges. Once you’ve done all 12, scrape the rest of the icing into a piping bag fitted with a 1-2cm nozzle, and pipe a ring around the top edge to make a nest. Roll in the cooled coconut to roughly coat.

5. 5

   Turn each mini egg into a baby chick by moulding little beaks from the orange or yellow icing and sticking on with a little runny black icing when you add the eyes. Stick baby chicks into the middle of each cake and enjoy.