Easter Nest Cupcakes

An Easter chocolate cornflake cake with a hidden surprise inside

You will need:
- 100g Milk Chocolate, broken up
- 100g Dark Chocolate, broken up
- 150g Marshmallows
- 6 Tbsp Golden Syrup
- 100g Butter
- 200g Cornflakes
- A packet of mini eggs

1) Put the Butter, the Golden Syrup and Broken up pieces of chocolate and melt together on a low heat, stirring regularly so not to burn the chocolate

2) Whilst your waiting for the mix to melt, combine the marshmallows and cornflakes in a large bowl with your hands

3) Place the cupcake cases into your cupcake tray

4) Once the chocolate mix has completely melted, add to the cornflakes and marshmallows and then mix with a wooden spoon ensuring all is covered, it may look like there isn't enough but there will be so keep mixing.

5) Once completely covered, spoon the mix into each case before placing the eggs on top of each one to create your easter nest

6) Place in the fridge to set before consuming



Ok I have a confession....as you will see from the image I have cheated here slightly...the recipe is old and originally I didn't use mini eggs which is why they aren't pictured D: I will probably update the recipe once I have made them myself over the weekend

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Raspberry and Almond Cupcakes

So there I am, bored at home one day but not wanting to do the stuff that really needs doing...so of course...what do I do? I whip out my New York Cult Recipe book which I am yet to actually use and see if theres anything that I feel like making. By combining two recipes I present to you the Raspberry and Almond cupcakes!

(Makes about 20)

Ingredients
4 eggs
Almond Extract
250g Butter
225g Caster Sugar
250g Self Raising Flour

For the Icing
125g Raspberry Jam
125g Butter
225g Icing Sugar
Raspberries

Preheat to 160 - Cook for 20-25mins

1- Preheat your oven to 160C and place all of your cupcake cases into the tray
2- Cream together the butter and the sugar until smooth and creamy then add the eggs and mix together
3- Add the flour and mix everything together before adding a few splashes of almond extract (I think I used about 2 teaspoons worth)
4- Spoon the mix equally between the cupcake cases and bake in the oven for 20-25 minutes

5- Once the cupcakes have cooled down, in a clean bowl place the raspberry jam, icing sugar and butter and using an electric whisk, mix together
6- Spread the mix over the top of each cupcake before then placing a raspberry on top of each one
7- ENJOY!

Extra tips - You could also use almonds to decorate the top, I added some 'Rainbow dust' glitter to give mine that extra bit of sparkle

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