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  • Almond and Coconut Easter Nest Cupcakes

Almond and Coconut Easter Nest Cupcakes

Cooking Instructions


For the cupcakes

  1. Preheat your oven to 160C and line a 12-hole cupcake tray with cupcake cases
  2. In a large bowl mix the flour, ground almonds, baking powder and sugar together, then set aside.
  3. In a separate bowl crack the eggs and whisk in the yoghurt until well combined.
  4. Pour the wet mixture into the dry ingredients, followed by the melted butter and whisk until smooth.
  5. Scoop the batter into your cupcake cases, filling them ¾ way then bake for 18-20 minutes until golden and springy to touch. Let them cool fully before decorating.

For the buttercream

  1. Beat the butter and icing sugar together for about 5 minutes until light and fluffy then add the coconut cream and mix it through until fully combined.
  2. Fill a piping bag with the buttercream and pipe tall nest swirls on top of each cupcake.
  3. Sprinkle over some desiccated coconut, then top with plenty of toasted flaked coconut to resemble a bird nest.
  4. Fill the centre with chocolate eggs then shave some dark chocolate on top.
  5. Serve immediately or store in an airtight container at room temperature. These will last for up to 4 days but are best eaten within 2 days

Credit: @MyKitchenDrawer


  • For the Almond Cupcakes
  • 140g plain flour
  • 100g Crazy Jack Ground Almonds
  • 1 tsp baking powder
  • 175g caster sugar
  • 3 large eggs
  • 100g yoghurt
  • 175g unsalted butter, melted
  • For the Coconut Buttercream
  • 200g unsalted butter
  • 400g icing sugar
  • 100g coconut cream
  • 50g Crazy Jack Desiccated Coconut
  • 50g Crazy Jack Toasted Flaked Coconut
  • Chocolate Eggs to decorate
  • 50g Dark chocolate, to decorate

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