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Gluten Free Easter Bunny Cupcakes
Chocolate. Coconut. And marshmallow. Yummy! We've adapted this Easter recipe to make it gluten free, so even more cake lovers can be hopping for joy this Easter.
Chocolate. Coconut. And marshmallow. Yummy! We've adapted this Easter recipe to make it gluten free, so even more cake lovers can be hopping for joy this Easter.
Prep time
30 minutes
Cooking time
20 minutes
Servings
12
Difficulty
Easy
Ingredients
Ingredients
125g Stork with butter
125g caster sugar
2 eggs, large
125g Gluten Free self-raising flour
50g white chocolate, grated
1 tsp vanilla extract
Frosting
125g Stork with butter
350g icing sugar
1 tsp vanilla extract
2 tsp cooled boiled water
To decorate
12 white marshmallows
Pink sprinkles
25g melted dark chocolate
Pink ball sprinkles
Instructions
how_make
Line a cupcake pan with paper liners and preheat the oven to 160c (fan)/180c/Gas Mark 4.
Place all the cupcake ingredients in a large bowl and beat together until the cake mixture is even and well combined.
Divide the mixture between the paper cases and bake in the oven for 20 minutes until golden and springy to the touch. Transfer the cupcakes to a wire rack and allow to cool fully.
Beat together the Stork with Butter, icing sugar and vanilla to make the frosting. Beat in the cooled boiled water to form a smooth spreadable consistency.
Cover the tops of the cupcakes with frosting, spreading with a palette knife.
With scissors or a knife cut a white marshmallow in half to form the ears. Add pink sprinkles to the centres of each and add to the top of the cupcake.
Draw the bunnyâs eyes with the melted chocolate using the toothpick.
Pipe the bunnyâs mouth with the melted chocolate and add a pink ball sprinkle for the nose.
