Gluten Free Easter Cupcakes - Perfect for Easter

gluten-free flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is lower in carbs and higher in protein.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia reduces calories while providing sweetness.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt lowers calories and adds creaminess.

Preheat the oven to 140°C (fan) for low and slow baking.

In a large bowl, cream together 200 grams of butter and 200 grams of caster sugar until fluffy.

Add 4 eggs to the butter and sugar mixture, mixing well after each addition.

To prevent curdling, add a couple of tablespoons of gluten-free flour to the mixture.

Gradually fold in the remaining gluten-free flour until combined.

Add milk a tablespoon at a time until the batter reaches a smooth consistency.

Weigh the batter into cupcake cases, aiming for 50 grams per cupcake.

Place the filled cupcake cases in the oven and bake for 20 to 25 minutes, checking at 20 minutes for doneness.

While the cupcakes are baking, prepare the vanilla buttercream by beating 150 grams of slightly salted butter until soft.

Gradually add icing sugar in two batches, mixing well to avoid a mess.

Add vanilla extract to the buttercream mixture and mix until smooth and fluffy.

Prepare Easter-themed sugar paste toppers using corn flour to prevent sticking.

Roll out the sugar paste and use cutters to create shapes for decoration.

Assemble the toppers by sticking them onto the frosted cupcakes with a swirl of buttercream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens