Yes. I know what you’re thinking, these are just Chocolate Crispy Cakes with mini eggs on top, but that totally qualifies as Easter, as mini eggs just scream Easter… right? I was going to make cupcakes, but I make cupcakes quite a lot, so I’m switching things up a bit with some crispy cakes.
In case you’re wondering, this recipe is not my own, and this is the recipe that I used. I did however add five to everything, as the first thing I measured was 5g over, so I went with it.
This is: How to Bake Easter Chocolate Crispy Cakes.
2 Tablespoon Golden Syrup
75g Corn Flakes
36 Mini Eggs
Line a cupcake tray with your cases.
Melt the Chocolate, Golden Syrup and Butter in a bowl over a pan of gently simmering water, but don’t have the pan too full, as you don’t want the bowl touching it. This is exactly what we did for the Rocky Road. I actually hate this step, as it requires arm muscles that I simply don’t have. Make sure you stir until it’s smooth.
Remove the bowl from the heat and add the corn flakes, you can do this a batch at a time, but I whacked them all in at once. Continue to stir until everything is covered.
Divide the mixture between the cases.
Now you’re going to want to get your mini eggs and press three onto the top of the cakes
You are supposed to let these set in the fridge, but I decided to make these just after a food shop, so they’ve spent their time setting on the side in the kitchen.
You’re done! You’ve now got your Easter Chocolate Crispy Cakes!
That was: How to Bake Easter Chocolate Crispy Cakes.
Thank you for reading!