Instructions

• Place the flour and salt in to a mixing bowl, make a well in the middle and tip in the milk and whisked eggs.

• Whisk the ingredients until a smooth batter forms then add then add the vegetable oil and whisk again.

• Grease the inside of a frying pan with coconut oil and place over a medium heat for a minute.

• Spoon in a ladle of pancake mixture and cook for 30 seconds on each side.

• Get creative and decorate the pancakes with fruit and nuts.

Instructions

• All you have to do is fill a container with enough water to cover one egg a long with one teaspoon of white vinegar. Spoon in your chosen powder and mix. Carefully drop the egg in to the water using a spoon or ladle and watch your egg change colour! The more powder used, the bolder the egg will be.

Instructions

• Add the baking powder, salt and flour to a bowl and combine.

• Divide the mixture in to separate bowls and mix the warm water and coconut oil together until the oil disolves. Add one teaspoon of each of the natural ingredients/colouring to each bowl.

• Divide the water and coconut oil mixture in to each bowl and mix until you have a stiff dough. Add flour to your hands and knead the dough until the texture is similar to play dough.

Instructions

• Melt the chocolate, allow to cool and spread a quarter of the chocolate in to the moulds using a clean and unused paintbrush. Leave the chocolate inside the moulds to set by storing in the fridge.

• Reheat the melted chocolate and again, leave to cool. Repeat the process of evenly spreading a quarter of the chocolate in to the mould and place in the fridge for an hour until you have a tablespoon of chocolate left.

• Carefully remove from the mould, leave in the fridge for longer if the chocolate isn't easily coming away from the mould.

• You can create Easter egg bowls by filling the egg halves with your favourite ingredients (see picture). Or reheat the remaining chocolate, use to combine the egg halves and place in the fridge to set for an hour.

• Decorate the egg as you please!

Instructions

• To begin, line a cupcake tray with paper cases and preheat the oven to 200C.

• Using a sieve, add the cacao powder to a mixing bowl, followed by the water and stir until thick.

• Tip in the baking powder, flour, sugar, butter and eggs and beat until combined.

• Spoon the mixture equally in to the paper cases and place in the oven for 12 to 15 minutes or until cooked all the way through, risen and springy to touch.

• Leave the cakes to cool on a wire rack in the paper cases.

Buttercream

• Sift the cocoa powder and melted butter together then add a small quantity of icing sugar at a time while mixing. If the icing is too thick, add a little milk.

• Add a thin layer of buttercream to the cupcake and then carefully sprinkle the desiccated coconut on top. Focus on the edges. Pipe the chocolate icing on top in a nest shape (see picture).

• Using ready to roll icing, create Easter characters to sit on top of the cupcakes.