Stork Gluten-free Easter Cupcakes
The simple but effective decoration of these double chocolate Easter cupcakes makes them particularly perfect for making with the kids during the Easter holidays. They also happen to be gluten-free.
From the book
Stork: The Art of Home Baking
Celebrating the UK's best-loved margarine with a collection of mouthwatering bakes.
With savoury treats, nostalgic cakes, and impressive show-stoppers.
Including classic recipes as well as modern twists on old favourites.
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Introduction
Make sure everyone gets to enjoy Easter treats with these cupcakes, which take just a few minutes to make.
Ingredients
| 100g (4oz) | gluten-free self-raising flour |
| 1 tbsp | cocoa powder |
| ½ tsp | gluten-free baking powder |
| 100g (4oz) | Stork® block, cubed |
| 100g (4oz) | caster sugar |
| 2 large | eggs |
| 2 tbsp | milk Mini chocolate Easter eggs |
| For the chocolate icing: | |
|---|---|
| 75g (3oz) | Stork® spread |
| 1–2 tbsp | milk |
| 1 rounded tbsp | cocoa powder |
| 225g (8oz) | icing sugar, less 1 tbsp, sifted |
Essential kit
You will need: a 12-hole cupcake tin lined with cases and a piping bag fitted with a star nozzle.
Method
Preheat the oven to 190°C / 375°F / Gas Mark 5. Line a 12-hole cupcake tin with paper cases.
Sift the flour, cocoa and baking powder into a bowl. Add the Stork®, sugar, eggs and milk and beat together until well mixed (2–3 minutes).
Place rounded teaspoons of the mixture in the paper cases and bake for 15–20 minutes. Cool on a wire rack.
To make the icing, place all the ingredients in a bowl and beat until smooth. Spoon into a piping bag fitted with a star nozzle.
When the cupcakes are cold, pipe the icing around the top of them to create a nest effect.
Pop a few mini Easter eggs into each nest.
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