Gluten Free Easter Cupcakes

Takes 1 hour. Makes 9.


Here is my Easter cupcake recipe, or my 'excuse to buy lots of chocolate' cupcake recipe. It's super simple, the cupcake itself is only 4 ingredients, and you can get creative with the decoration. Perfect for an Easter weekend activity!

Check out the video below for a video guide on how to make these:

Gluten Friendly Easter Decorations

A good thing to remember is that just because a brand of chocolate is gluten free, doesn't mean their easter chocolates will be. However, the same goes for the opposite - my favourite easter release is by far the KitKat Easter Bunny. Obviously, no other KitKat items are gluten free, so it's pretty special when they have a seasonal item we can eat. I love them, so for this recipe I had to top the cupcakes with the bunnies.

Please note that these are gluten free in some countries, not all. PLEASE make sure you are checking the packaging before consuming.Apologies to anyone that can't get these where they live, I truly believe you are missing out. For the other decoration, I went with the Cadbury Mini Eggs, which are available in many places and Sainsbury's own brand mini eggs.

Room Temperature Ingredients

When baking cakes, muffins, or cupcakes, I always try to make sure all my ingredients are room temperature. Is this really important? Well.... I've definitely gotten away with not doing this in the past, but I do see an improvement to my bakes when I do follow this law. So why is this? Well, dairy and eggs at room temperature form and emulsion which traps air - so while you bake, the heat expands the air and produces a fluffy texture! Eggs are also easy to bond with other ingredients at room temperature - Baking is Science y'all! So what do you do if you forgot to take your eggs or butter out of the fridge? Well butter is an easy fix, with 10 second increments in the microwave, you can easily bring it up to room temperature. For eggs I have a great tip, pop them into a glass over warm water for 3-5 minutes and they will be the perfect temperature. Make sure the water isn't too hot though, otherwise you might end up with scramble.

Why do my cupcakes crack?

If you are like me and struggle to get those perfectly rounded cupcake tops without cracks, let me throw you some tips that helped me. Firstly, the reason they crack is because they have risen too quickly, which means the either that the temperature is too high, or the batter has been over-mixed. If you notice the tops beginning to crack, turn the heat down so they won't split any further. Next, try to resist opening the oven door otherwise they might sink. And lastly, make sure your oven has properly pre-heated as well, so as not to mess up the baking process. Take this knowledge and may you be blessed with perfect cupcakes.


I N G R E D I E N T S


For the cupcake

  • 150 grams of gluten free self raising flour

  • 1/2 cup of white sugar

  • 2 eggs

  • 125 grams of butter

For the icing

  • 220 grams of icing sugar

  • 70 grams softened butter

  • Pink, blue, & green food colouring

  • KitKat mini easter bunnies

  • Cadbury Mini Easter eggs

  • Even smaller mini chocolate eggs - mine are from Sainsburys

M E T H O D

  1. Preheat the oven to 180° celsius bake. Grease a standard muffin tray (with 12 muffin moulds) with butter.

  2. Mix the butter and sugar until combined. Beat in egg and whisk until smooth.

  3. Sift in the self raising flour and mix with a wooden spoon until combined.

  4. Spoon the mixture into the muffin trays, filling up to about 3/4 high.

  5. Bake in over for about 12 minutes or until golden on top. To check if the are cooked through, stick a kebab stick into the middle of a cupcake - if it comes out clean then they are ready! Leave to cool while preparing icing.

  6. To make the icing, beat the icing sugar and softened butter together until combined.

  7. Slowly add in 2 tablespoons of water and continue beating until you have a smooth and pale consistency.

  8. Seperate the icing into three seperate bowls, adding a couple drops of the food colouring to each bowl and mix with a spoon until you have lovely pastel colours.

  9. Put the icings into seperate piping bags and set aside while you prepare the cupcakes.

  10. In the centre of each cupcake, make a hole with a spoon or a cupcake corer. In the hole, put a couple of the mini easter eggs in.

  11. Now, pipe the icing over the whole, and in a circle around the top. You should have enough icing to pipe three of each colours. Place a few Cadbury Mini Eggs and a KitKat bunny and enjoy! If you need a visual guide, check out the YouTube video at the top of the page!



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