Go Back

Gluten Free Mini Egg Cakes

Prep Time45 minutes
Cook Time15 minutes
Servings: 8 fairycakes / 6 cupcakes / 4 muffins
Course: Dessert

Ingredients

Cakes

  • 70 g spread/butter - I use a tub of Flora (original or dairy free)
  • 50 g caster sugar
  • 25 g light brown sugar - or caster sugar/golden caster sugar if you haven't got any
  • 1 egg
  • 75 g gluten free self raising flour
  • 1 tbsp cocoa powder (15g)

Construction

  • 400 g chocolate - this will probably be too much but the more you use the easier it is to dip the cakes in (and you get to eat the rest of the bowl of melted choc with a spoon!)
  • 75 g spread/butter
  • 150 g icing sugar
  • A 80g packet of mini eggs
  • 4 flakes/twirls - or you can make your own chocolate curls - see notes at the bottom

Instructions

Making the Cakes

  • Preheat your oven to 180oC (fan).
  • Line your muffin tray with cake cases.
  • In a large bowl, whisk together 70g of spread, caster sugar and light brown sugar until fully combined.
    >You’re looking for the mix to be paler, smooth & creamy! I use an electric whisk for 1 min.
  • Add the flour, cocoa powder and egg into the same bowl.
  • Whisk until JUST combined.
    >I use an electric whisk for 10 seconds.
  • Scrape right around the sides of the bowl and to the bottom, to pick up any excess flour and check there’s no unmixed bits at the bottom of the bowl. Give the mixture a quick whisk to check everything is fully combined. 
    >Try not to over whisk! 3 seconds at most.
  • Spoon the mix into your cake cases.
    >They should be about 2/3 full to give it enough room to expand when it bakes
    >If you're using fairy cases, its about 1tbsp in each, cupcake cakes is 1.5 tbsp in each, muffin cases is 2 tbsp.
    >They haven't got to be too neat - they'll sort themselves out in the oven!
  • Place the cupcakes into the oven to bake. If you're using fairy cakes, they'll need 15 mins. If you're using cupcakes, they'll need 17-20 mins. Muffin cases 20-23 mins
    >You’re looking for them to be firm on top but slightly springy to touch and a knife/skewer poked into the middle of the cake should come out relatively clean!
  • Once cooked, leave the cupcakes in the tray for 5 mins to cool and firm up slightly. Then transfer to a cooling rack.
  • Once the cakes are cooled, please them onto a plate/container that will fit into your freezer, cover with cling film/foil and freeze for a minimum of an hour.
    >This makes the next steps easier!

Construction

  • Add the butter and icing sugar to a bowl. Whisk until smooth. This will take at least 1 min. 
    >It should be paler and fluffy!
  • Slice each cake into 3 pieces.
    >I use a sharp, serrated knife for this and slice in a sawing action to make sure the cake doesn't fall apart. If it does, don't worry too much as they'll be covered in chocolate!
  • Add a layer of buttercream in between each piece and sandwich them back together.
    >If you're good with a piping bag, you might want to do it like this with a small nozzle. If you're less confident, just use teaspoons. Put about 1 heaped tsp of buttericing onto the spoon and use another spoon or your finger to push it off onto the cake.
    >My top tip is DON'T try to overfill it or make these too perfect, the more you play around with it, the more the cakes will crumble and just make a mess. You can see how rough mine are - that will be fine!!!

Coat your cakes in chocolate

  • BEFORE WE START THIS SECTION, READ THE NOTES AT THE BOTTOM (a and b)
  • Place a sheet of tin foil over a plate late/something flat that will fit in the fridge
  • Melt your chocolate. My preferred method is in the notes if its helpful.
  • Place your cake on top of a fork.
    OPTION 1: If you want to cover the whole cake in chocolate: Pour your melted chocolate in a small but deep dish - something like an individual pie dish. Lower the cake into the melted chocolate until the base is covered, keeping it on the fork. Lift the fork up, letting any excess chocolate drip off. Use a teaspoon to cover the top of the cake and gently spread around the sides
    OPTION 2: *MY FAVE* just coat the top and a bit of the sides. They look just as pretty and it means you haven't got to try to submerge the cake into the chocolate and risk it falling apart. Hold the cake over the bowl of chocolate. Use a teaspoon to cover the top of the cake and gently spread around the sides.
  • Quickly place the cake onto the tin foil and repeat for the rest.
  • Add 2-3 mini eggs and broken up pieces of flake to the tops.
    >Tip: sprinkle the cakes in flake crumbs too to make it look neat and professional!
    >If your chocolate on your cakes is already setting, dip the eggs/flake into the melted chocolate bowl and stick them on.
  • Place into the fridge until the chocolate has set.

Notes

Notes for the chocolate section!
A) The chocolate is easiest to work with when it is warm (because it’s runniest) so do not try to melt it before you're ready to go!
B) DO NOT OVERLOAD THE CAKES WITH TOOOOO MUCH CHOCOLATE - if they become too heavy, the 3 sections will fall apart. 2 tsps ontop & quickly spread it around is enough. Don't worry about being neat because it gets covered up by flake and eggs anyway.
 
My preferred method for melting chocolate
This is a cheating way of "tempering" chocolate – will keep it shiny and keep its texture once its set again.
>Add about an inch of water to a saucepan and bring to a simmer
>Break up 2/3rds of your chocolate and place into a mixing bowl, over the saucepan. Make sure the base of the bowl doesn't touch the water
>Stir until melted and then take off the heat.
>Add the remaining 1/3rd and stir (off the heat) until its all melted too
Print Recipe