Easter Gluten Free Cup Cakes
I made these the other day when my friend Carla came over – she was the first friend I made in Zurich – I introduced myself by asking if she wanted rubbish bags – the things you do in a foreign country when you don’t know anyone and NEED to talk to an adult – now we just talk rubbish :-). Anyway, I had bought the little silicone flower pots from Lakeland Ltd (LOVE this shop! Always buy so much I never knew I needed – these plant pots being just one example!!)
They are so cute – I served them in a little wooden crate and if it hadn’t been so early in the morning I would have had a glass of something to celebrate 🙂
To make them you can use any chocolate cupcake mix you like – or vanilla and then grate chocolate over the buttercream to make the “dirt”
The recipe I used is :
2 eggs (beaten)
a few drops of vanilla essence
210g gluten free flour
10g gluten free baking powder
60g unsweetened cocoa powder
Mix together the butter & sugar until soft and fluffy – then add the eggs beating throughly. Add the vanilla. Then spoon in the flour / baking powder / cocoa powder – with a spoon of milk each time you add some until its all combined.
Fill your flower pots (or cupcake cases) and bake for 15 – 20 minutes at 180c – until a knife comes out clean.
Take out of the oven and allow to cool
To decorate I used a chocolate buttercream (cocoa powder, butter and icing sugar combined) and then sprinkled some crumbs from a spare cake (the mixture made just over the 12 pots I had). I used marzipan carrots – but you could use gummy worms, tissue paper flowers or real flowers (If using real flowers use a straw folded over at one end to seal – wrap it with tape – as you don’t want the stems to come in contact with the cake.
If that all seems like too much work you can make chocolate rice crispy cakes – make an indent in the top and add some sweet eggs to make easter nests!
Those rabbits were determined to get a cake!!