Easter Cupcakes
Easter Cupcakes

Easter Marshmallow Cupcakes

5 from 1 vote
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Course: baking
Cuisine: British
Diet: Gluten Free, Low Lactose
Keyword: Easter
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6 people

Ingredients

For the cupcakes:

  • 100 g dairy free spread
  • 100 g caster sugar
  • 2 eggs
  • 100 g gluten free self raising flour

For the frosting:

  • 150 g icing sugar
  • 75 g dairy free spread
  • 6 marshmallows

Instructions

  • Preheat the oven to 180 oC
  • Beat together the dairy free spread and caster sugar until light and fluffy
  • Whisk in the eggs one at a time
  • Stir in the gluten free self raising flour
  • Divide the mixture between 6 cupcake cases, they should be about 2/3 full
  • Bake in the oven for 20 minutes
  • Allow to cool completely
  • Whisk together the dairy free spread and the icing sugar until creamy
  • Pipe onto the cupcakes and top with a marshmallow

Easter Cupcakes