This recipe is super easy, it's one I've adapted from an old family favourite which I've also made gluten free. Now not many gluten free cakes actually taste that great, but I've managed to find the right ratio of ingredients to work well with this flour to create a soft light sponge.
I also wanted easy decorations that anyone could do. These are so much fun to make with friends and family.
For 15 cupcakes you will need:
2 extra large free range eggs
175g Undefined golden caster sugar
141g Gluten free flour
1 rounded tsp Baking powder
2 tbsp Milk
1 tsp Vanilla bean paste
190g Icing sugar
150g Lindt white chocolate
15 mini Lindt gold bunnies
A pack of Lindt lindor mini eggs
Preheat the oven to gas Mark 3, 325F or 170C fan.
Using an electric whisk or food processor cream the butter and sugar together until light and fluffy. Mix in the vanilla bean pasta. Add the eggs one at a time and mix them in well. Add the flour and baking powder and combine the mixture together. Add the milk to get a smooth thick but flowing consistency, you might not need it all. Add to the cupcake cases and bake in the centre of an oven for 20-25 minutes.
While the cupcakes cool down you can make the butter cream. Start by whisking the room temperature butter until light coloured. Add the icing sugar and continue to mix. In a bain Marie slowly melt the white chocolate on a low heat. Add the melted chocolate to the butter cream and whisk it in.
Remove the cool cupcakes from the tin for decorating. Add the icing to a piping bag and pipe all the way around all of the cupcakes starting from the outside working your way in. Finally add a bunny and two eggs.
Enjoy with tea and friends! Let me know if you try making this recipe, I would love to know what you think. Happy Sunday!
Large gold bunnies c/o Lindt