Sponsored: zingy bird nest cupcakes
Makes: 12
Serves: 12
Prep time: 60 minsTotal time: 
Sponsored
Image credit: Stuart West
Sponsored: zingy bird nest cupcakes
Delight family young and old with these cute, all-time classic Easter treats
Makes: 12
Serves: 12
Prep time: 60 minsTotal time: 
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Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
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Ingredients
- 125g Kerrygold Pure Irish Butter, softened
- 125g golden caster sugar
- 2 medium eggs, lightly beaten
- 1 tsp vanilla extract
- 125g self-raising flour
- 1 tbsp milk
- zest of 2 limes
For the buttercream
- 100g Kerrygold Pure Irish Butter, softened
- 170g icing sugar, sifted
- 1 tbsp lime juice
- ½ tsp green food colouring (liquid)
To decorate
- 15g desiccated coconut
- about 36 mini eggs
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4. Line 12 holes of a muffin tin with cupcake cases.
- Cream the butter and sugar together until light and fluffy. Gradually add the eggs, beating well, followed by the vanilla. Fold in the flour followed by the milk to loosen a little; the mixture should fall easily from a spoon. Fold in the lime zest. Divide the mixture among the cases and bake for 12-15 minutes until springy and golden. Cool in the tin for 5 minutes, then transfer to a wire rack and leave to cool completely.
- Spread the desiccated coconut over the base of a frying pan and place over a medium heat. Toast for 1-2 minutes, stirring occasionally, until lightly golden then immediately transfer to a plate and leave to cool completely.
- For the buttercream, beat the butter then gradually beat in the icing sugar. Beat in the lime juice followed by the food colouring. Pipe a ring of icing on each cupcake to form the ‘nest’ and scatter with the toasted coconut. Sit 2-3 mini eggs in the centre of each buttercream ‘nest’.
