230 ggluten free plain flour blendI used GFA mix A - See NOTES
1 tspxanthan gum
1 tspGF baking powder
1 tspbicarbonate of soda
pinchfine sea salt
320 gunsalted butter
25 gcocoa powder
265 ggolden caster sugar
2 large eggsUK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
130 mlplain yoghurt
Butter Icing and Decoration
200gunsalted butter softened
milk(approx 1 tbsp if needed to loosen)
yellow food colouring
8mini creme eggs for decoration
Unwrap and freeze 16 to 18 mini eggs overnight (this will help them retain their Creme Egg qualities when being baked).
Prepare your cupcake cases in cupcake trays.
Pre-heat the oven to 180 C/350 F/Gas 4.
Weigh and mix together the flour, xanthan gum, baking powder, bicarbonate of soda and salt, making sure any lumps are completely broken down. (TIP: Weigh into an airtight container and shake vigorously). Set aside.
Place the butter, water and cocoa powder in either a saucepan and melt over a low heat, stirring, or in a glass bowl and melt in the microwave on 30 second bursts (stirring between each). Ensure all the ingredients are evenly blended.
Once melted, transfer to a large bowl, add the sugar and whisk for about five minutes until airy and cool.
Add the eggs one at a time, whisking thoroughly between each.
Add the yoghurt and whisk again.
Gently fold in the flour mix with a large spoon until just blended. Be careful not to over-mix.
Spoon into the cupcake cases (about two-thirds full) and push one of the unwrapped, frozen mini Creme Eggs into the centre of each cake batter.
Using the back of a knife, gently push a little cake batter over the top to cover the egg.
Bake for 15 to 20 minutes until the sponge springs back to the touch.
Remove from the oven and place on a wire rack to cool.
While the cakes are cooling, make the frosting.
Beat the butter until soft and then gradually add the icing sugar, vanilla extract and milk (a little at a time) until the desired consistency is reached.
Divide the frosting into two bowls and add a little yellow food colour to one half to make it egg-yolk yellow.
Gently swirl the two colours of frosting together so that you get an uneven blend.
When the cakes are completely cold, pipe or spread the frosting on the top of each one.
Cut the remaining mini Creme Eggs in half and place on top of the cupcakes to decorate.
Top with a little grated chocolate (optional)
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.Gluten Free Alchemist Flour Blend A can be found on the GFA Flours & Flour BlendingPage. If using an alternative flour blend, the texture may vary slightly.