Easter Cupcakes

Have fun making these scrummy Easter cupcakes - so simple, even little hands can help!

15-20 mins
Makes 6 portions
Suitable for home freezing


  • 100g Juvela Gluten Free White Mix
  • 1 tsp baking powder*
  • 100g butter
  • 100g caster sugar
  • 2 medium eggs
  • For the icing:
  • 100g softened butter
  • 200g (8oz) icing sugar, sifted
  • 25g cocoa powder (optional – to make a chocolate icing)
  • 1 Cadbury's Flake
  • 1 bag of Cadbury's Mini Eggs
  • Method

    1. In a large bowl, combine the Mix, baking powder, butter and sugar. Add the eggs and beat for for a few minutes until mixture is light and creamy.
    2. Place spoonfuls of the mixture into a muffin tin lined with paper cases.
    3. Bake in a preheated oven 180°C/160°C Fan/350°F/Gas Mark 4 for 15-20 minutes, or until well risen and golden. Remove from the oven and allow to cool on a wire rack.
    4. Meanwhile make the buttercream: beat the butter in a bowl until light and fluffy. Stir in the icing sugar (and cocoa if using) and beat until creamy.
    5. Decorate the top of the cupcakes with the buttercream and finish with crushed flake and chocolate eggs.