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Gluten Free Easter Chocolate Cupcakes

We've adapted these cute chocolate Easter cupcakes into a Gluten Free recipe- we hope you enjoy!
  • Cooking time20 minutes
  • Prep time30 minutes
  • Servings18 portions
recipe image Gluten Free Easter Chocolate Cupcakes

Ingredients

  • 115g (4 oz) Stork with butter
  • 115g (4 oz) castor sugar
  • 2 eggs, large
  • 115g (4 oz) gluten free self-raising flour, sieved together with
  • 1 tablespoon cocoa, and
  • ½ teaspoon gluten free baking powder
  • 2 tbsps milk
  • 85g (3 oz) Stork with butter
  • 1-2 tablespoons milk
  • 1 heaped tablespoon cocoa
  • 225g (8 oz) icing sugar (less 1 tablespoon), sieved
  • To decorate: mini chocolate Easter eggs
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

  1. Place all the ingredients together in a mixing bowl and beat together with a wooden spoon until well mixed 2 - 3 minutes.
  2. Place heaped teaspoons of the mixture in 18 - 20 paper cases or 12 cupcake cases placed in patty tins.
  3. Bake on the second shelf from top of a preheated oven 190°C, 170°C fan, Gas 5 for 15 - 20 minutes.
  4. Cool on a wire tray.
  5. To make chocolate icing, place all ingredients in a mixing bowl and beat until smooth.
  6. Spread or pipe icing over the cakes in a nest effect and decorate with Easter eggs.