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Serves
12
Prep
25
mins
Cooking
20
mins
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Easter Cupcakes

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Directions
Step 1

Pre-heat oven to 160C (140C fan-forced). Line 12 x 1/3 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.

Step 2

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.

Step 3

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.

Step 4

To finish, place a coconut nest on top of each cake and fill with little Easter eggs.

Ingredients
  • 150g butter, diced
  • 1 cup brown sugar, firmly packed
  • 1/3 cup cocoa
  • 1/3 cup milk
  • 1/4 tsp McKenzie's Bi-Carb Soda
  • 2 extra large eggs
  • 1 1/2 cups self-raising flour
  • 1/2 cup McKenzie's Moist Flakes Coconut
Easter Nests
  • 125g dark or white cooking chocolate
  • 1 cup McKenzie's Shredded Coconut
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Related Products


  • McKenzie's Bi-Carb Soda 1kg

  • McKenzie's Moist Flakes Coconut 225g

  • McKenzie's Shredded Coconut 215g

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