Easter Nest Cakes
- For the cupcakes
- 2 eggs
- ½ cup caster sugar
- ¼ cup cream (35% fat)
- ¾ cup Golden raisins
- 1 cup self-rising flour
- ½ tsp Baking powder
- 1 tsp ground cinnamon
- ¼ tsp grated Nutmeg
- 2 tsps Orange juice
- ⅛ cup butter (melted)
- For the topping
- 3 ozs Dark chocolate (70% cocoa solids)
- ⅛ cup butter
- 1 Tbsp Golden syrup
- ¾ cup Corn flakes
- To decorate
- sugar mini eggs
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
Whisk together the eggs and sugar in a mixing bowl and beat in the cream. Stir in the sultanas.
Sift in the flour, baking powder and spices and fold in until incorporated.
Stir in the orange juice and butter until well mixed.
Spoon the mixture into the paper cases and bake for 12-15 minutes until risen and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the topping: melt the chocolate, butter and syrup in a heatproof bowl over a pan of simmering (not boiling) water. Stir and remove from the heat.
Stir in the cornflakes and stir well until coated with the chocolate mixture.
Spoon on top of the cakes, pressing it together and leave to set. Decorate with mini eggs and chicks.