aster is a wonderful time for baking, and today’s recipes are both family crowdpleasers and perfect for getting kids involved with decorating. The rich chocolate cupcake sponge is divine, topped with a swirl of silky ganache icing and playful shards ofHeat the oven to 140C /275F/gas 1, and line two baking trays with greaseproof paper.
Spoon 8cm blobs of meringue on to the lined trays, leaving a gap in between each. Neaten the blobs and make little wells in the middle of each meringue with the back of a teaspoon. For the cakes, put the chocolate, sugar and butter in a heatproof bowlset over a pan of simmering water until it is all melted, then set aside to cool slightly.
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