Ingredients 50g unsalted butter 2 tablespoons of golden syrup 250g marsbars chopped into 1cm square pieces 150g

cornflakes To decorate 1 batch of chocolate buttercream icing Any chocolate decoration eg. Slices of mars bar Instructions 1. Line a 12- hole muffin tray with the appropriate cup cake cases 2. Melt the butter and golden syrup in a saucepan over a low heat. Stir constantly. 3. Add the chopped mars bars and keep stirring until melted. 4. Remove from the heat and gently fold in the cornflakes 5. Press a spoonful of the mixture loosely into each cupcake case and leave them to cool and set. 6. When they are completely cool, put a small amount of butter cream icing in the centre of each cupcake and decorate. Should there be any uneaten, the cupcakes can be stored in an airtight container for 2-3 days.

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