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Easter Nests

12 cupcakes

Easy 15 Minutes

Ingredients

Ingredients

For the recipe  Easter Nests

For the nests:

0 Dr. Oetker Rainbow Cupcake Cases
300 g Dr. Oetker 35% Milk Chocolate
150 g Shredded Wheat (crushed)
115 g Chocolate Mini Eggs

preparation

Preparation

1

Line a 12 hole cupcake tray with the cupcake cases we used pink, green, yellow and blue for Easter. 

2

Break the chocolate into squares and place in a microwavable bowl. Place the chocolate in the microwave and heat for 1 minute and stir. Continue to heat in 10 seconds bursts, stirring between each burst until the chocolate is melted. 

3

Place the shredded wheat into a sandwich bag and break up using a rolling pin. Pour the shredded wheat into the melted chocolate and stir until all the shredded wheat is coated in chocolate.

4

Divide the mixture evenly between the cupcake cases. Using the handle of a wooden spoon or rolling pin, push down into the centre of each cupcake to create a nest shape for the eggs to sit in.

5

Place the 3 chocolate eggs into each nest. Place the cupcake nests into the fridge for 1 hour to allow them to set. Once set you are ready to enjoy your chocolate Easter nests! 

Nutritional Information for the recipe Easter Nests

Per Serving Per 100 g / ml
Energy 791kJ
189kcal
2261kJ
540kcal
Fat 11.15g 31.84g
Carbohydrate 19.69g 56.27g
Protein 2.25g 6.44g