Captcha is trying to get people using Discord a to identify objects that do not exist. As reported by Vice, multiple people using the platform are being shown a “Yoko,” which looks like a mix between a snail and a yoyo, and has been generated by AI, or other AI generated images like puzzle cubes. Meanwhile, two months ago, a Redditor noticed Discord was asking it to distinguish AI generated soccer players amidst a group of pictures of people playing hockey and golf. Sign up to our free Indy100 weekly newsletter Others have complained that images being generated are just 'awful.' Discord’s captchas are run by a company called hCaptcha. “The technology that generates these prompts is proprietary to our third-party partner and Discord does not directly determine what is presented to users,” Discord told Motherboard. “While most hCaptcha interactions do not result in a visual challenge, many variants are used at any given time. “This particular question was a brief test seen by a small number of people, but the sheer scale of hCaptcha (hundreds of millions of users) means that when even a few folks are surprised by a challenge this often produces some tweets.” Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

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The combination here tastes wonderful whether you’re using fresh raspberries in season (when they’re cheaper) or frozen raspberries,” says former Great British Bake Off contestant Hermine Dossou. “To enhance the flavour of your desiccated coconut, you could toast it lightly (for five minutes or so) while preheating the oven – but keep an eye on it as it does turn brown very quickly.” Coconut, raspberry and chocolate muffins Makes: 12 Ingredients: 180g milk 2 large eggs 60g vegetable oil 60g unsalted butter, melted 230g sugar 1 tsp vanilla extract ½ tsp ground cinnamon ½ tsp ground nutmeg 5g salt 250g plain (all-purpose) flour (gf plus ½ tsp xanthan gum) 80g desiccated (dried shredded) coconut 10g baking powder (gf) 150g raspberries 150g milk chocolate, chopped into chunks Method: 1. Preheat the oven to 200C/180C fan/400F/gas 6 and line a 12-hole muffin tin with paper cases. 2. In a large mixing bowl, mix together the milk, eggs, oil, butter, sugar, vanilla, cinnamon, nutmeg and salt for about a minute, until well combined. Add the flour, coconut and baking powder and stir until fully incorporated. Fold in half the raspberries and all the chocolate chunks. 3. Divide the batter equally between the muffin cases. Top each muffin with a couple of the remaining raspberries. Bake for 25–30 minutes, or until the muffins have risen and are golden brown. You can keep these for a few days in an airtight container, or, once cooled, freeze them for up to 3 months. They are lovely served warm – either out the oven or reheated for a few seconds in the microwave. ‘The Thrifty Baker’ by Hermine Dossou (White Lion, £18.99).