Servings: 12 Preparation time: 25 minutes Cooking time: 20 minutes CAKES 115g (4 oz) Stork tub 115g (4 oz) caster sugar 2 large eggs 115g (4 oz) self-raising four, sieved together with ½ teaspoon baking powder Chocolate Nest 40g (1½ oz) Stork tub 3 tablespoons golden syrup
METHOD 1. Place all cake ingredients in a mixing bowl and beat until well mixed. Place in 12 muffn paper cases placed in a muffn tray. 2. Bake in preheated oven 190°C, 170°C fan, Gas mark 5 for 15-20 minutes. Cool. 3. For chocolate nest, gently melt Stork and syrup and stir in chocolate and cornfakes. Place a tablespoon of mix on each cupcake in a nest effect and leave to set. Serve decorated with Cadbury’s mini eggs or Asda jelly beans.
6 tablespoons drinking chocolate powder 18 tablespoons cornfakes or branfakes Decorate with Cadbury’s mini eggs or as an alternative Asda jelly beans.
Each 69g serving contains: ENERGY 1175kJ
281kcal 14%*
Fat
Saturates
Sugars
Salt
High
High
High
Medium
18%*
21%*
27%*
14%*
12.8g 4.1g 24.3g 0.83g
*% of an adults Reference Intake (RI) Typical energy values per 100g (1703kJ/407kcal)
Stork can be used straight from the fridge to create fuffy cakes. For more fuffy Easter cakes visit bakewithstork.com Available in selected stores only, while stocks last