Gather the little ones and get baking with these cute Easter Egg Nest Cupcakes! They look great and taste even better!
Preparation time: 25 minutes
Cooking time: 20-22 minutes
150g butter, diced
1 cup brown sugar, firmly packed
1/3 cup cocoa
1/3 cup milk
¼ tsp McKenzie's Bi-Carb Soda
2 extra large eggs
1 cups self-raising flour
½ cup McKenzie's Moist Flakes Coconut
125g dark or white cooking chocolate
1 cup McKenzie's Shredded Coconut
Pre-heat oven to 160°C (140°C fan-forced). Line 12 x cup capacity muffin pans with paper cases.
Place butter, sugar, cocoa, milk and bi-carb in a saucepan and heat over a low flame until butter is melted. Allow to cool.
Whisk the eggs into chocolate mixture, until well combined. Fold in the flour and coconut, mixing well. Spoon mixture between paper cases and bake for 20-22 minutes. Allow to cool.
For the nests, place chocolate in a heatproof bowl over a saucepan of simmering water. Stirring until melted. Add coconut and mix well. Place spoonfuls onto a lined oven tray and using the back of the spoon, make an indent in the middle. Refrigerate until chilled.
To finish, place a coconut nest on top of each cake and fill with little easter eggs.
For more McKenzie's coconut recipes, download their free Coconut Bliss eBook here.