Sugary spun egg nests

Preheat oven to 200C (180C fan). Place paper cases in muffin tray.

Make batter Sift flour, pure icing sugar and cocoa into mixing bowl. Make a well in centre and add butter, vanilla, eggs and milk. Beat with electric beaters on high speed until smooth and fluffy. Gently fold through white chocolate bits.

Spoon cake mix into paper cases and bake for 18 to 20 mins, until skewer inserted into centre of cake comes out clean. Remove from oven and place on rack to cool.

Make frosting Meanwhile, place butter, icing sugar mixture and vanilla in clean mixing bowl and whip with electric beaters for 5 mins, until frosting mixture is pale and fluffy.

Spread frosting over cakes, top with fairy floss to make a nest, then add 3 choc eggs to each nest.

Tips These delicious cupcakes can be made a day ahead and stored in an airtight container. But don't decorate the cakes with the fairy floss until ready to serve as the floss can melt quickly.

You can find Persian fairy floss, also known as Pashmak, at Middle Eastern and gourmet food stores. It makes a great dessert decoration.Topped with a fairy floss nest and chocolate eggs, this whimsical take on the traditional cupcake is a favourite with kids and adults alike.