Recipes>Chocolate Recipes
Stork Gluten-free Easter Cupcakes
by Stork from Stork: The Art of Home Baking
Easy
Makes 12
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.
Discover more delicious Easter recipes
From lamb centrepieces to seasonal bakes
From the book
Stork: The Art of Home Baking
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.
Buy From
Introduction
Make sure everyone gets to enjoy Easter treats with these cupcakes, which take just a few minutes to make.
Tags
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.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Easter Recipes
View all
Easter Simnel Buns
by Stork from Stork: The Art of Home Baking
Julius Roberts’ Lamb Stew with Pearl Barley and Wild Garlic
by Julius Roberts from The Farm Table
More Gluten-Free Recipes
View all
Ixta Belfrage’s Sweet Potato Gnocchi with Spiced Aubergine Ragout
by Ixta Belfrage from FUSÃO
Ixta Belfrage’s Tropical Prawns with Plantain and Pickled Shallots
by Ixta Belfrage from FUSÃO
More Recipes from Stork: The Art of Home Baking
View all
Easter Simnel Buns
by Stork from Stork: The Art of Home Baking
Stork Christmas Cake
by Stork from Stork: The Art of Home Baking
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
