Makes : 12
Preparation Time: 20 minutes
Cooking Time: 15-18 minutes, plus cooling
- 250g dark muscovado sugar
- 250g butter, softened
- 4 eggs
- 1 tbsp vanilla extract
- 100g ground almonds
- 100g gluten free self-raising flour, or regular self- raising flour
- 50g cocoa powder, sieved
- 2 tbsp milk
Ingredients for topping:
- 150g butter, softened
- 1 tsp vanilla extract
- 225g icing sugar, sieved
- 75g cocoa powder, sieved
- 1 orange, juiced
- 5 Aero mint bubbles
Ingredients for icing:
- 50g icing sugar, sieved
- 1-2 tsp orange juice
Preheat the oven to 180C/fan 160C/gas mark 4. Line a 12 hole muffin tin with paper cases.
Tip the sugar and softened butter into a large bowl and beat until soft, fluffy and lighter in colour. (You can use an electric whisk or wooden spoon, depending how soft the butter is.)
Beat in the eggs, one at a time until incorporated, then fold in the ground almonds and mix well.
Fold in the gluten free self-raising flour and cocoa powder and mix well until smooth, then stir in the milk until the batter is just dropping from the spoon really easily.
Divide between the paper cases in the cupcake tin then place in the oven to bake for 15-18 minutes until risen and firm when pressed gently in the middle.
Remove and allow to cool in the tin until cold.
Meanwhile, tip the softened butter, vanilla extract, icing sugar and cocoa powder into a large bowl and beat until really soft. Stir in the orange juice and beat until smooth and spreadable.
Spread over the top of the cold cupcakes evenly, leaving a slightly ruffled finish.
Stir the orange juice into the last lot of icing sugar to make a runny icing. Spoon into a small piping bag, snip the end off and pipe HAPPY EASTER on 11 of the cupcakes, then make a flower with the Aero mint bubbles on the last one.
Arrange on a tray in order, spelling out HAPPY EASTER and serve.