Ingredients
- 10.6 oz. white chocolate
- 3 Tablespoons butter
- 3 Tablespoons Lyle’s golden syrup
- 1/2 Teaspoon vanilla extract
- 8.8 oz. Assorted Shortbread [3 Tablespoons crumbled]
- 2.6 oz. Mini marshmallows
- 8.5 oz. Mini eggs
Method
1
Layout 12 cupcake liners on a tray.
2
Place a bowl over a pan of simmering water. Melt together very gently the white chocolate, butter, golden syrup and vanilla extract. Remove from the heat and allow to cool.
3
Break the shortbread into small chunks by breaking and gently crushing with a rolling pin. Mix the shortbread chunks, mini marshmallows and 5.6 oz. of mini eggs into the white chocolate mix.
4
Immediately spoon the mix into the cupcake liners equally. To create the Easter nests decoration, use the 3 Tablespoons of shortbread crumbs and extra mini eggs to create clusters of crumb and eggs on top of each cupcake liner
5
Tip: If you heat the chocolate mix too much and it separates, add a tbsp of boiling hot water to the mix and whisk gently to bring together. Keep adding a tbsp of hot water until you get the desired texture.
