To prepare the meringue nests, preheat the oven to 120°C/fan 100°C/gas 1 and line a baking tray with parchment. Place the egg whites into a mixing bowl and whisk until soft peak, adding spoonfuls of sugar until glossy and stiff. Add in a little yellow food paste to your colour preference.
Spoon the meringue into a piping bag which has been fitted with a star nozzle, pipe very small nests just large enough to fit on the top of the cupcakes. Bake for 50 minutes before switching off the oven and leaving them overnight to set with the oven door closed.
To prepare the lemon curd, place the yolks, and whole egg into a bowl, add the caster sugar. Place the bowl on a bain marie (bowl over a saucepan of simmering water) and whisk well. Pour in the lemon juice and lemon zest.
While whisking, add the diced butter gradually until the curd begins thick and pale.
Remove from the heat. Leave to cool completely before using.
To make the cupcakes, preheat the oven to 180°C/fan160°C/gas 4. Line a small size muffin tin with mini cupcake cases.
To make the cupcakes, cream the sugar and butter until pale and fluffy using an electric whisk. This will take about 3 to 4 minutes and then add the beaten eggs.
Carefully fold in the flour and baking powder.
Using a teaspoon, neatly spoon the mixture into the cases and bake for about 8 to 9 minutes or until a skewer is inserted and it comes out clear.
Allow to cool completely before decorating.
To assemble, scoop out a little sponge cake from each cupcake and then spoon in some lemon curd. Now spoon over some Avonmore Freshly Whipped Cream and place a meringue nest on top. Spoon Avonmore Freshly Whipped Cream into the nest and arrange the Easter eggs and chicks on top. Carefully place the cupcakes into the egg boxes.