Gluten Free Easter Chocolate Cupcakes
We've adapted these cute chocolate Easter cupcakes into a Gluten Free recipe- we hope you enjoy!
Cooking time
Prep time
Servings18 portions
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
- Place all the ingredients together in a mixing bowl and beat together with a wooden spoon until well mixed 2 - 3 minutes.
- Place heaped teaspoons of the mixture in 18 - 20 paper cases or 12 cupcake cases placed in patty tins.
- Bake on the second shelf from top of a preheated oven 190°C, 170°C fan, Gas 5 for 15 - 20 minutes.
- Cool on a wire tray.
- To make chocolate icing, place all ingredients in a mixing bowl and beat until smooth.
- Spread or pipe icing over the cakes in a nest effect and decorate with Easter eggs.
