Bringing you a lovely simple recipe for some rather cute, 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’ll LOVE giving you a hand in the kitchen to rustle up a batch!
Of course, as the cupcakes are Easter themed, I’ve topped them with mini eggs, but they’d work well, crowned with many other lovely gluten free treats too.
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 or mix (if the flour doesn’t already contain Xanthan or guar gum add ¼ teaspoon of xanthan gum)
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
To decorate
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)
Method
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 stand 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 the 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 swirl of buttercream onto each cake and top with mini eggs.
Recipe notes:
As the cupcakes are topped with fresh buttercream, they’re best stored in a cool place and eaten within 24hrs. You can cover and keep them in the fridge for 2-3 days, but you’ll find the sponge will dry out a little over time.
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.
For now,
Liz x
*Check this product to ensure that there are no gluten containing ingredients, ‘may contain’ or ‘not suitable’ for a coeliac/gluten free diet warnings on the pack.
