I realise I’m not the first person to create a cupcake like this but having seen pictures of something similar I wanted to try and recreate them myself! Every recipe I had seen called for shredded coconut to create the ‘straw’ of the nest. As far as I know this is slightly different to desiccated coconut and isn’t readily available in the UK so off I popped down the shops searching for an alternative! I finally settled on coconut flakes which I bought from Sainsburys. These pieces are larger than desiccated coconut but I was able to slice the large pieces into strips quite easily and mix them with the smaller pieces already in the packet!
The recipe I used made 12 large cupcakes but the mixture could easily be used to make smaller fairy cakes more suitable for kids!
175g Soft Unsalted Butter
175g Caster Sugar
3 Medium Eggs, Lightly Beaten
175g Self Raising Flour, Sieved
1 tbsp Milk
1 Large Lemon
3 tsp Caster Sugar
75g Unsalted Butter
75g Cream Cheese
Cadbury Mini Eggs
1. Preheat the oven to 190C (Gas Mark 5 or fan 170C).
2. Line a 12 hole muffin tin with paper cases.
3. Cream the butter ad sugar in a bowl with either a wooden spoon or electric whisk until pale and creamy.
4. Gradually whisk in the eggs until just combined..
5. Add the flour and milk. Whisk with an electric hand whisk until combined and fluffy.
6. Add the zest of the lemon and 1 tbsp. of lemon juice. Keep the rest of the lemon to one side for the topping and syrup.
7. Divide the mix equally between the paper cases and bake for 20-25 minutes until golden and risen.
8. While the cakes are cooking, squeeze into a bowl the remaining juice of half the lemon and mix with 3 tsp of caster sugar. When the cakes are removed from the oven, prick the cakes all over with a toothpick and spoon a teaspoon of the syrup mix over each cake while they are still warm.
9. Leave the cakes to cool in the tin for five minutes then transfer to a wire rack to cool.
1. To create the topping, mix the butter and cream cheese together thoroughly. Gradually add icing sugar until the topping will hold in medium peaks. To flavour the topping add 2 tsp of lemon juice and 2 or 3 tsp of icing sugar to prevent it from becoming too runny.
2. To prepare the coconut, slice the large pieces into strips and mix with the smaller pieces from the packet. Place a small frying pan on a medium heat and add the coconut to the dry pan. Turn regularly until the coconut colours slightly and remove from the pan.
3. When the cakes have fully cooled either pipe the topping onto the cakes or spread it on with a knife. It doesn’t need to be too tidy as it will be covered with the coconut! Sprinkle the coconut around the edges of the cakes and finish with two mini eggs in the centre.