Easter Cupcakes
- 20 mins
- 6 portions
- Easy
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Mini Eggs Bundt Cake
Our delicious gluten free Easter Bundt Cake will make any rainy Bank Holiday sparkle!
-
Cook: 35 mins
Prep: 10 mins - 10
- Easy
- Suitable for home freezing
Go back
Mini Eggs Bundt Cake
Our delicious gluten free Easter Bundt Cake will make any rainy Bank Holiday sparkle!
-
Cook: 35 mins
Prep: 10 mins - 10
- Easy
- Suitable for home freezing
Ingredients
| 250g Juvela Gluten Free White Mix | |
| 1½ tsp baking powder | |
| 250g golden caster sugar | |
| 250g butter | |
| 5 medium eggs, lightly beaten | |
| 1tsp vanilla extract | |
| To decorate: | |
| Glace icing - made with icing sugar and water | |
| Gluten free sprinkles | |
| Cadbury's Mini Eggs |
Method
- You will need: Bundt cake tin, greased and dusted with White Mix
- Cream the butter and sugar together until light and fluffy.
- Add the White Mix, baking powder, eggs and vanilla extract and fold together until combined.
- Transfer mixture into the prepared Bundt tin. Smooth the top and then place in a preheated oven (180°C/160°C Fan/Gas Mark 5) for approx 35 minutes until golden brown. (To check the cake is baked, pop a skewer into the centre and it should come out clean).
- Allow to cool for a few minutes and then remove from the tin and cool on a wire rack.
- To decorate, drizzle with glace icing, gluten free sprinkles and Mini Eggs.
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