Equipment.

1. bowl
2. access to an oven and a microwave
3. wooden spoon/ whisk
4. tea-towel
5. cup
6. bowl
7. baking tray
8. 6 cupcake cases
9. some sort of cookie cutter for the fondant, preferably beach themed like shells or starfish or a beach ball. ETC

Ingredients.

1. 100g of self-raising/plain flour
2. 100g of caster sugar
3. 100g of softened butter/margarine
4. 2 teaspoons of vanilla essence
5. 10 digestive biscuits plain/ rich tea if you have them
6. A tub of Betty Crockers vanilla icing/ cream cheese frosting whatever you prefer
7. White/ pink/ blue fondant
8. Few drops of blue food dye
9. Silver pearls/ sprinkles or whatever you want to decorate the sand with

method.

1. Preheat the oven to 360 degrees/ gas mark 4
2. Put your cupcake cases into the tray
3. Gather all your ingredients together, then wash your hands
4. Sieve your flour into the bowl then sieve in the caster sugar on top of it
5. Melt the butter in the microwave until liquified the add in the bowl and start to mix with the dry ingredients
6. Whisk until soft and creamy then add the vanilla essence and mix in thoroughly
7. Spoon them into the cupcake cases that you laid out earlier, and put them in the oven for around 25-35 minutes until risen and golden brown
8. While cooking clean up and wash the dishes
9. Spoon as much icing as you want into a bowl and add a few drops of food colouring to the icing until the colour satisfies you
10. Take the digestive biscuits and put them in an airlocked bag/ sandwich bag and crush them you could use a rolling pin or just crush them yourself
11. When the cupcakes have cooled down spread the icing over half the cupcake, on the other half put a super thin layer just so the crumbles stick on
12. Put the crumbles on and then add the decorations you want on
13. Lastly ENJOY!!!!!

In the water for the win
By Hariharan Senthilkumar, 3Einstein 
 
A huge congratulations to Senan Brookfield 3Picasso on some great wins in the areas of rowing and swimming at the Liffey Descent and three swimming galas this month. Senan has won several medals, including 2 golds, 1 silver and a bronze. We caught up with Senan and asked him about his wins.
  
Senan has been kayaking since he was 7. He began his kayaking career in scouts. He advanced through the levels and is currently at level 3, although his skills are at level 5. He told us he went on the playboats, which are a type of boat used in white water, and developed his skills at the arches in Malahide. He is very proud and happy with his gold medal from the Liffey Descent, which is a kayaking competition that takes place on the Liffey. He told us ‘I was a bit surprised by my gold in the Liffey Descent’. He also won a silver and a bronze in kayaking. 
  
Senan started his career in swimming when he was 4 years old. He has been doing swimming lessons until about a year ago when he joined the Swim Team at Gym Plus. He completed his first swimming competition and won gold. He tells us that he was very surprised and extremely happy with his achievement in swimming as well. 
  
We wish Senan all the best in his career in swimming and kayaking and look forward to seeing him one day on TV at the Olympics, holding a gold medal.  
  
 

​As the Halloween break draws closer, there is one thing that is all over the news – The Budget for 2025. Grace Daly in 1 Ashe explains how the budget affects us as students, and as a school.

With the midterm fast approaching everyone is thinking of how they will spend their week off school and of course, what they will do for Halloween. Halloween is a time when we dress up and go out trick or treating, sit in watching Halloween movies and of course, indulge ourselves with our favourite snacks and treats. If you like chocolatey treats that you can bake at home yourself this mid-term, we have you covered. Holly Hayes, Sam McGaffey and Oisín Kane show us how to make the most delicious Halloween cupcakes that taste so good it’s scary!

First Things First
Make sure you have the following ingredients before you begin!
175g/6oz Self Raising Flour
150g/5oz Butter or Margarine (room temperature)
150g/5oz Shamrock Golden Caster Sugar
2 Eggs
Few drops of Goodall's Vanilla Extract
2 tablespoons Water
9 Chocolate biscuits
Filling
Chocolate pieces or chocolate spread
Icing
225g/8oz Icing Sugar
150g/5oz Butter or Margarine (room temperature)
2 tablespoon Cocoa, sieved

Then follow 10 simple steps to make these delicious Halloween treats.
1. Preheat oven to 190°C/375°F/Gas 5. Line cupcake tin with paper cases.
2. Crumble 3 of your chocolate biscuits in a bag and carve the rest into the shape of graves.
3. Put the flour, butter/margarine, sugar, eggs, vanilla, and water into a mixing bowl and beat until smooth.
4. Put a spoonful of dough into the base of paper cases.
5.Place a piece of chocolate or drop teaspoons of chocolate spread/Nutella on top, then top with another spoonful of dough.
6. Bake for 20-25 minutes until risen and springs back when gently pressed.
7.Cool on a wire tray.
8. When cool, beat icing ingredients together and spread on top of cupcakes.
9. Then add your crumbled chocolate biscuit on top and push gently into the chocolate icing.
10.Then add the gravestones and your cupcakes are ready to be eaten.

Merry Christmas from the Lusk CC Press Team. 
It has been a busy run up to the Christmas Break for all Staff and Students in Lusk CC. You can read about some of the activities that took place in our 2022 Christmas Newsletter below.

Happy Easter from the press team. Please see our Newsletter with all of the events from this term.