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Stork Gluten-free Easter Cupcakes
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 from Stork
Make sure everyone gets to enjoy Easter treats with these cupcakes, which take just a few minutes to make.
Ingredients
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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