Easter chick Biscuits
- 10 mins
- 12 biscuits
- Easy
Go back
Easter Cupcakes
Have fun making these scrummy Easter cupcakes - so simple, even little hands can help!
-
Cook: 20 mins
Prep: 10 mins - 6 portions
- Easy
- Suitable for home freezing
Go back
Easter Cupcakes
Have fun making these scrummy Easter cupcakes - so simple, even little hands can help!
-
Cook: 20 mins
Prep: 10 mins - 6 portions
- Easy
- Suitable for home freezing
Ingredients
| 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
- 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.
- Place spoonfuls of the mixture into a muffin tin lined with paper cases.
- 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.
- 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.
- Decorate the top of the cupcakes with the buttercream and finish with crushed flake and chocolate eggs.
Reviews (1)
Jess
First Juvela recipe I tried, Light and fluffy delicious cakes, few drops of vanilla essence added.
30th Mar 2022
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