Easter Cupcakes
- 20 mins
- 6 portions
- Easy
Go back
Christmas Cupcakes
Little hands will love making and decorating festive topped cupcakes...and they will definitely love eating them!
-
Cook: 20 mins
Prep: 10 mins - 6 portions
- Easy
- Suitable for home freezing
Go back
Christmas Cupcakes
Little hands will love making and decorating festive topped cupcakes...and they will definitely love eating them!
-
Cook: 20 mins
Prep: 10 mins - 6 portions
- Easy
- Suitable for home freezing
Ingredients
| 200g Juvela Gluten Free White Mix | |
| 1 tsp baking powder* | |
| 100g butter | |
| 100g caster sugar | |
| 2 medium eggs, lightly beaten | |
| For the icing: | |
| 100g softened butter | |
| 200g icing sugar, sifted | |
| A few drops of green food colouring | |
| Colourful sprinkles as baubles |
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 food colouring and beat until creamy.
- Pipe the buttercream on top of the cakes in a conical shape to look like a Christmas tree.
- Decorate with sprinkles/sparkles of your choice.
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