Make the birds nest cakes first. Break up the milk chocolate into squares and load into the air fryer baking pan along with butter and golden syrup. Cook for 5 minutes at 140c/280f and stir until the butter and chocolate are fully melted and mixed. Add in corn flakes and stir well until the corn flakes are all chocolate coated. Load into baking cups and fridge with a couple of mini eggs on top of each cake. After an hour remove from the fridge and eat.

Make the cake batter second. In a bowl and using a hand mixer, beat the butter and the sugar until smooth and creamy. Add in eggs and mix again on low and add in the rest of the cake batter ingredients and mix well with a fork. Load the cake batter into silicone cupcakes or similar containers and place in the air fryer basket. Cook for 10 minutes at 180c/360f. Remove from the air fryer and allow to cool.

Make the cupcake frosting while the cupcakes are cooking. In a bowl and using your hand mixer again, mix the icing sugar into the soft cheese. Once it is nice and creamy and there are no more icing sugar lumps add in the vanilla essence and mix gently with a fork.

When cool load the cupcake frosting topping. Wait until the cupcakes have hit room temperature and swirl the cupcake frosting over the cupcakes. Add mini eggs and serve.