Easter Nest Cakes

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Easter Nest Cakes
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
522
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie522 kcal(25 %)
Protein5.57 g(6 %)
Fat28.24 g(24 %)
Carbohydrates65.89 g(44 %)
Sugar added34.24 g(137 %)
Roughage0.39 g(1 %)
Vitamin A201.15 mg(25,144 %)
Vitamin D0.35 μg(2 %)
Vitamin E1.5 mg(13 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.12 mg(11 %)
Niacin1.82 mg(15 %)
Vitamin B₆0.06 mg(4 %)
Folate31.62 μg(11 %)
Pantothenic acid0.12 mg(2 %)
Biotin0.09 μg(0 %)
Vitamin B₁₂0.28 μg(9 %)
Vitamin C0.01 mg(0 %)
Potassium185.66 mg(5 %)
Calcium71.78 mg(7 %)
Magnesium66.81 mg(22 %)
Iron3.21 mg(21 %)
Iodine10.19 μg(5 %)
Zinc1.02 mg(13 %)
Saturated fatty acids16.74 g
Cholesterol83.49 mg

Ingredients

for
12
For the cupcakes
½ cup butter (softened)
½ cup superfine caster sugar
cup self-rising flour (sifted)
¼ cup cocoa powder
1 pinch Baking powder
2 eggs
½ cup Chocolate chip
For the topping
cup unsalted butter
2 ½ cups powdered sugar
1 tablespoon cream (35% fat)
vanilla extract
For the nests
¾ cup plain Dark chocolate (70% cocoa solids, chopped)
2 tablespoons butter
2 teaspoons cocoa powder
1 tablespoon light corn syrup
2 cups shredded wheat cereal
To decorate
colored, mini Chocolate egg
How healthy are the main ingredients?
egg

Preparation steps

1.
For the cupcakes: heat the oven to 190°C (170° fan) 375°F gas 5. Place 12 paper cases in a 12 hole bun tin.
2.
Whisk together the butter, sugar, flour, cocoa, baking powder and eggs until smooth and blended. Stir in the chocolate chips.
3.
Spoon into the paper cases and bake for about 15 minutes until well risen and firm to the touch. Place on a wire rack and leave to cool completely.
4.
For the topping: beat the butter until soft. Gradually sift in the icing sugar and beat until smooth. Add 1 tablespoon cream and beat until creamy and smooth. Beat in the remaining cream if necessary, to loosen the mixture. Beat in the vanilla.
5.
Spread on top of each cake to cover the top completely.
6.
For the nests: put the chocolate, butter and cocoa into a heatproof bowl over a pan of simmering (not boiling) water until the chocolate has melted. Stir and remove from the heat.
7.
Stir in the syrup and shredded wheat and mix well. Spoon evenly on top of the cakes and decorate with mini eggs. Leave to set.
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