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Gluten free Chocolate mallow cupcakes

For Easter this year I wanted to fill my cupcake tower with pretty yummy cupcakes, so I made these super easy gluten free chocolate chunk and marshmallow cupcakes, I decorated them with a swirl of creamy vanilla buttercream and pretty pastel fondant flowers.

Gluten Free

12 Cupcakes


Chocolate mallow cupcakes

  1. Preheat oven to 160-180 deg C.

  2. Line muffin tray with paper cases.

  3. Beat flour, butter, sugar, eggs, milk, vanilla extract and cocoa powder in a bowl with an electric mixer until the mixture turns a pale colour.

  4. Place a chunk of chocolate and a marshmallow in each paper case, and then divide the mixture between the paper cases.

  5. Bake for 25-30 minutes.

  6. Place cakes on a wire rack to cool.

Vanilla buttercream

  1. Using the paddle attachment on your food mixer, beat the butter and vanilla essence until soft

  2. Add half of the icing sugar and beat until smooth

  3. Add the remaining icing sugar and beat until creamy and smooth

To decorate

  1. Fill piping bag with vanilla butter frosting and pipe in swirls on top of the cakes.

  2. Place fondant flowers on top.


Chocolate mallow cupcakes

  • 180g gluten free self raising flour

  • 125g butter (unsalted, at room temperature)

  • 2 large eggs

  • 1 tbsp cocoa powder

  • 80ml milk (semi-skimmed)

  • 150g caster sugar

  • 12 dark chocolate (chunks)

  • 12 marshmallows

  • 0.5 tsp vanilla (extract)

Vanilla buttercream

  • 225g icing sugar (sifted)

  • 1 tsp vanilla (extract)

  • 225g butter (unsalted)

To Decorate

  • fondant daisies




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