This is how it's made Gluten Free Easter Chocolate Cupcakes

  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.

  • Temperature: 190c /170c fan/ Gas mark 5 oC
  • Baking time:
  • Serves: 18-20