Deliciously indulgent, these treats are a must-make this 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

By Maple from Canada (www.maplefromcanada.co.uk)

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

By Bonne Maman UK (www.bonnemaman.co.uk)

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.

4 Put two generous tablespoons of muffin mixture in the base of each muffin case. Drop two teaspoons of Hazelnut Chocolate Spread on top, then cover the spread with the remaining muffin mixture.

5 Bake for about 20-25 minutes or until well-risen and firm to the touch.

6 To make a cross on top, pipe or drizzle with frosting or a thick paste of icing sugar and water. Or drizzle with extra Hazelnut Chocolate Spread. The muffins are delicious warm from the oven with their melting chocolate centres. If any are left to cool, microwave for 10 seconds to warm the centre again before enjoying.