Try saying no to these little sponges with frosting and clever bird decoration made with chocolate eggs
Prep:30 mins
Makes 12
3 medium eggs, beaten100ml milk1 tsp vanilla extract175g golden caster sugar100g desiccated coconut200g self-raising flour50g melted butter100g white chocolate, melted
STEP 1Line a 12-hole muffin tin with paper cases and heat oven to 180C/160C fan/gas 4. Whisk together the eggs, milk and vanilla. Whizz the sugar with the coconut in a food processor until very finely ground. Tip into a big mixing bowl with the flour and mix. Add the whisked egg mixture, melted butter and chocolate, then stir together until smooth.STEP 2Spoon into the cases (they will be quite full) and bake for 18-20 mins on a middle shelf until golden and a skewer poked into the middle comes out clean. Cool the cakes on a wire rack (keep the oven on).STEP 3Spread the shredded coconut on a baking tray and put in the oven for about 10 mins to lightly toast – stir halfway through. Cool. To make the frosting, put the chocolate, butter and icing sugar in a big bowl and beat together with an electric whisk until just combined.STEP 4Spread some of the frosting generously over the top of the cooled cakes – you don’t have to go right to the edges. Once you’ve done all 12, scrape the rest of the icing into a piping bag fitted with a 1-2cm nozzle, and pipe a ring around the top edge to make a nest. Roll in the cooled coconut to roughly coat.STEP 5Turn each mini egg into a baby chick by moulding little beaks from the orange or yellow icing and sticking on with a little runny black icing when you add the eyes. Stick baby chicks into the middle of each cake and enjoy.
