We are now enjoying the Easter holidays after a wonderful last week at school with the children decorating cup cakes for the annual Easter cake decorating competition. It is very competitive with the winner getting their Easter Egg on the last day of term. I have added some photos of their stunning cakes at the bottom of this recipe.
This is a beautifully easy recipe that is perfect for the holidays! 'Decorate with mini eggs and as many fluffy chicks as you can lay your hands on!
50g butter
100g milk or dark chocolate, broken into chunks
3 tbsp golden syrup
100g cornflakes
mini eggs to decorate
Put the butter, chocolate and golden syrup in a saucepan or microwavable bowl. Put the cornflakes in another large bowl.Melt the butter, chocolate and golden syrup in the saucepan over a low heat or briefly in the microwave. Allow to cool a little before pouring over the cornflakes.Stir the ingredients together gently using a wooden spoon. Spoon the mixture into 12 cupcake cases arranged on a muffin tray (or baking sheet, if you don’t have one). Put in the fridge to set.