Easter Gluten Free Cupcakes

Easter Gluten Free Cupcakes

Celebrate Easter with these indulgent chocolate topped cupcakes with mini Easter eggs. A treat to be savoured on such an occasion!

  • 125g fat reduced spread (or butter, softened)
  • 2/3 cup caster sugar
  • 2 eggs
  • ½ banana, mashed
  • 2 tsp vanilla essence
  • 2 tsp baking powder
  • 1 1/3 cups Healtheries Gluten Free Baking Mix
  • ¼ cup reduced fat milk

Chocolate Ganache Icing

  • 200g dark chocolate, broken into pieces
  • ¼ cup (60mL) thickened cream
  • Gluten-free mini Easter eggs, to decorate 

Method

  1. Preheat the oven to 180°C. Line a 12-hole medium muffin pan with paper cases.
  2. Cream the butter and caster sugar with an electric beater until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Lightly mix in the banana, vanilla and baking powder.
  5. Add the sifted baking mix and milk and fold in until combined.
  6. Spoon the mixture into the paper cases and bake for 12-15 minutes or until the cupcakes feel springy to the touch. Transfer cupcakes to a cake rack to cool completely.
  7. To make the ganache, melt the chocolate and cream in a heatproof bowl over a pan of simmering water.
  8. Stir until the chocolate has melted and the mixture is smooth. Set aside to cool and thicken (about 1-2 hours). 
  9. Spread (or pipe) the cooled ganache over the cupcakes and top with mini Easter eggs.

Serving Suggestions

Serve these on a cake stand or layered cupcake holder for that extra ‘wow’ factor.

Nutritional Information

Average Quantity per Serve

Energy 1140kJ (271Cal)
Protein 2.7g
Fat, Total 14.8g
- Saturated 7.5g
Carbohydrate 31.2g
- Sugars 18.4g
Dietary Fibre 1.2g
Sodium 253mg
 
 
 
 
 

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