Melt the white chocolate gently in a bowl over a pan of barely simmering water (or in a microwave on Low), then take off the heat and let cool for 1-2 mins to thicken slightly. One by one, dip the chocolate eggs into the white chocolate to coat, then let the excess drip back into the chocolate bowl. Stand the lollies in the rice-filled cake tin. Tip the sprinkles into small bowls, then dip the egg lollies in, gently rolling them around and coating them. Chill again for 1-2 hrs, or overnight, until the chocolate is really hard and set.
Walnut Cupcakes with Maple Frosting
Ingredients:Cupcakes:½ cup granulated sugar½ cup packed brown sugar6 tablespoons butter, softened3 large eggs1 teaspoon vanilla extract8 ounces cake flour (about 2 cups)½ teaspoon baking soda¼ teaspoon salt¼ teaspoon ground cinnamon½ cup buttermilk⅓ cup plus 2 tablespoons walnuts, toasted, chopped, and dividedFrosting:½ teaspoon cream of tartar3 large egg whites¾ cup maple sugar or granulated sugar¼ cup…