Bringing you a lovely simple recipe for some rather cute looking gluten free Easter cupcakes; soft chocolate sponge cakes, topped with delicious swirls of chocolate buttercream and crowned with sugar coated, Cadbury’s mini eggs.
The cupcakes are nice and easy to make. And I’m quite sure if you have children at home, they will be more than happy to pop a pinny on and come and join you in the kitchen, to help rustle these up.
On this occasion I’ve topped the cupcakes with mini eggs. But they would work so well, topped with many other tasty treats too. I will of course leave that option with you.
Ingredients (makes 12)
For the cakes
110g (4oz) softened butter (I used full fat Lurpak spreadable)
110g (4oz) caster sugar
85g (3oz) gluten free self-raising flour (if the flour you are using does not contain Xanthan gum add ¼teaspoon)
25g (1oz) *cocoa powder
2 large eggs (room temp)
For the buttercream
110g (4oz) unsalted butter (leave out of the fridge for about 1½hrs to soften)
225g (8oz) sieved icing sugar
1 teaspoon *vanilla extract (optional)
50g (2oz) *dark chocolate
Cadburys chocolate *mini eggs (I got the big 296g bag as I’m a huge fan of mini eggs and will happily eat the leftovers)
Preheat the oven to 190C/375F/Gas 5/170C Fan.
Line a 12 hole muffin tin with paper, foil or silicone cases.
Sift the flour and cocoa in into a large bowl and then add the sugar, butter and eggs.
With an electric whisk or food mixer beat the mixture for couple of minutes until it becomes smooth and glossy.
Grab a couple of desertspoons and divide the mixture equally between the muffin cases.
Bake for about 15 minutes – gently press the top of a cake it should feels nice and springy when done.
Remove cakes from the oven and leave to cool completely.
For the buttercream: Place the broken chocolate into a heatproof bowl and set it over a pan of simmering water to gently melt.
Once melted carefully remove the bowl from the pan and set to one side to cool a little.
In a large bowl beat the butter until its nice and soft. Gradually add the sifted icing sugar and stir each lot into the butter before adding more. This will prevent the icing sugar billowing around the kitchen.
Add the vanilla extract if using and then with an electric mixer whisk the buttercream until smooth, pale and creamy.
Pour in the melted chocolate and give it another good whisk.
Fit a piping bag with a star nozzle. For ease, sit the piping bag in a mug or jug and fill with the chocolate buttercream.
Pipe a little swirl of buttercream onto each cake and top with mini eggs.
Recipe note: As the cupcakes are topped with buttercream they are best stored in a cool place and eaten within 24hrs. You can cover and keep them in the fridge for longer, but you will find the sponge will dry out a little. Without any buttercream or decoration, the cakes can be frozen.
If you are after more Easter recipe inspiration check out my chocolate marble Easter cake.
Please note: Due to mini eggs being a choking hazzard it is not recommended that they are given to children under the age of 4. This information is displayed on the packs. But I fret so wanted to mention as well. Also whilst Cadburys mini eggs sold in stores in the UK are free of gluten, this may not be the case in other countries so always best to check to make sure all good to go.
*Double check this ingredient to ensure it has no gluten containing ingredients, ‘may contain’ or ‘not suitable warnings’. If in doubt leave it out.