Mrs Betteridge is otherwise known as Super Woman by all the staff. There is nothing she can’t do and she never ever stops. Here’s her favourite Easter bake.
150g unsalted butter
150g caster sugar
160g SR flour
1 Line a 12-section bun tray with paper cases. Put all the ingredients in a mixing bowl and beat together until light and creamy. Divide the mixture evenly among the cases.
2 Bake in a preheated oven, 180C (350F), Gas mark 4, for 18-20 minutes until risen and just firm to the touch. Transfer to a wire rack.
2 tablespoons milk
50g unsalted butter
75g icing sugar
Flake bars and mini eggs
1 Break the chocolate and put it in a pan with the milk and butter. Heat gently, stirring until the ingredients have melted.
2 Remove from the heat and stir in the icing sugar until smooth. Spread the topping over the warm cupcakes.
3 Chop the flake bars into short lengths and arrange around the edges of the cakes, pressing them onto the topping at different angles to resemble birds’ nests. Put 3 mini eggs in the centre
of each nest.