It’s not all about chocolate at Easter, ya know! There are loads of delicious recipes out there, just waiting for you to get into the kitchen and create! Why not try our new cupcake recipe below? Top with little Easter chicks and chocolate buttons for an adorable bank holiday treat!
Preparation time: 30 minutes
Cooking time: 25 minutes
Oven temperature: 180 C / Gas mark 4
Makes: 18 large cup cakes
Ingredients
Cake:
- 110g/4oz Butter (softened)
- 225g/8oz Caster sugar
- 50g/2oz White chocolate
- 200g/7oz Glutafin Select Multipurpose White Mix
- 2 Medium eggs
- 1 x 5ml tsp Gluten free baking powder
- 1 x 5ml tsp Xanthan gum (optional)
- 1 x 5ml tsp Natural extract of vanilla
- 150ml/5 fl oz Soured cream
Icing:
- 225g/8oz Butter (soft)
- 450g/16oz Icing sugar (sieved)
- 1 x 5ml tsp Natural extract of vanilla
To decorate:
- 50g/2oz White and Milk chocolate buttons
Method
- Whisk butter and sugar together with an electric whisk until light and fluffy.
- Melt the white chocolate very gently on a low power microwave setting for 1 minute or until just liquid. (Keep checking as white chocolate easily overheats and burns).
- Add the melted chocolate and the remaining cake ingredients to the creamed butter and sugar and whisk for 1 minute until combined.
- Spoon cake batter into muffin cases resting in muffin trays. Bake until golden and the mixture is just firm to the touch. Leave to cool and prepare icing.
- Beat icing ingredients together until light and fluffy. Either smooth onto cooled cup cakes or pipe into a spiral. Top with chocolate buttons or suitable decorations.
If you’re not in the mood for cupcakes, click here for more Easter recipes.
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