Happy easter!

P9: EASTER MAPLE CUPCAKES P9: HOT CROSS CHOCOLATE MUFFINS P10: MAPLE & CINNAMON EASTER BUNNY BRIOCHE P11: CREME EGG COOKIE CUPS P12: EASTER NEST CUPCAKES P13: STRAWBERRY & RASPBERRY COTTON TAIL CUPCAKES P13: BUNNY DODGERS P14: CHOCOLATE RASPBERRY RIPPLE EASTER CAKE P14: RASPBERRY SIMNEL CAKE P15: HOT CROSS BUN ROSETTE WITH GINGER GLAZE P16: MINI CHOCOLATE EGG MILLIONAIRE SHORTBREAD P16: GINGER HOT CROSS BUN TRIFLE

Easter maple cupcakes

SERVES 12

For the cupcakes

150g self-raising flour 50g cocoa powder 200g maple sugar 100g unsalted butter, softened 1 large free-range egg 100ml whole milk ½tsp vanilla extract

For the topping

200g cream cheese, softened 100g butter, softened ½tsp pure vanilla extract 50ml pure maple syrup (preferably amber syrup for its rich taste) Mini Eggs, for optional decoration

1 Preheat the oven to 180°C/Gas Mark 4. Line a 12-hole muffin tin with muffin cases. Combine the flour, cocoa powder and a pinch of salt in a large bowl.

2 In another large bowl, use an electric hand mixer to beat together the maple sugar and butter until pale and fluffy. In a jug, whisk together the egg, milk and vanilla.

3 Add half the flour and half the milk/egg mixture to the creamed butter and maple sugar, then beat together. Add the rest of the flour and milk/egg mixtures and beat again to make a smooth batter.

4 Divide the batter between the muffin cases, then bake for 20 minutes or until risen and a toothpick or skewer inserted into a cake comes out clean. Remove from the oven and leave to cool in the tin for a couple of minutes, then remove to a rack to cool completely.

5 Beat together the cream cheese and butter in a bowl until light and fluffy. Then add the vanilla and maple syrup.

6 Pipe the buttercream on top of each cupcake, then decorate with Mini Eggs.

Hot cross chocolate muffins

MAKES 6-8 DEEP MUFFINS

145g mixed dried fruit Grated zest and juice of 1 large orange 1tbsp ground cinnamon 1tsp mixed spice 190g self-raising flour ¼tsp bicarbonate of soda 100g butter, melted 125ml buttermilk (see tip) 1 free-range egg 100g golden caster sugar

For the centres

Bonne Maman Hazelnut Chocolate Spread

To decorate

Vanilla frosting or icing sugar

1 Preheat the oven to 180°C/Gas Mark 4. Line a muffin tin with six deep ‘tulip’ cases.

2 Put the dried fruit in a small bowl with the orange juice and zest, spices and a good pinch of salt. Leave to soak for 20 minutes.

3 Meanwhile, put the remaining ingredients in a bowl and stir well until evenly mixed, then fold in the soaked fruit.