Place a bowl over a pan of simmering water. Melt together very gently the white chocolate, butter, golden syrup and vanilla essence. Remove from the heat and allow to cool.
Break the shortbread into small chunks by breaking and gently crushing with a rolling pin. Mix the shortbread chunks, mini marshmallows and 160g [2 packs] of mini eggs into the white chocolate mix.
Immediately spoon the mix into the cupcake cases equally. To create the Easter nests decoration use the 50g of shortbread crumb and extra mini eggs to create clusters of crumb and eggs on top of each cupcake case. Happy Easter!