Easter Hunt Cupcakes




Ingredients


*1 1/2 cups Kylies
Cup Cake Mix or Marvellous
Muffin Mix

*80g unsalted butter, softened

*1/2 cup caster sugar

*2 eggs separated

*1 tsp vanilla extract

*1/2 cup milk or alternative

Icing:

*3 cups gluten free icing
sugar, sifted

*100g butter

*Food colouring of your choice

*12 chocolate Easter eggs, to
garnish



Method


1.Preheat the oven
to 190�C. Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases.

2. Beat egg whites in a
clean bowl using an electric mixer at high speed until they form soft peaks.

3.In another large bowl
beat butter slowly adding sugar. Beat until fluffy.

4. Beat in egg yolks and
vanilla. Add flour mixture, a third at a time, alternatively with the milk,
beating just until blended. Fold in the beaten egg whites.

Divide among the cupcake cases.
Place a GF choc egg into some of the batter. Place in a moderate oven and bake
for 15-20 minutes until risen and golden.

To make the icing, place
icing sugar, 100g of butter and 1/4 cup milk in the bowl of an electric mixer.
Beat on medium-high speed for about 5 minutes or until the mixture is light
and fluffy. Add a few drops of food colouring, beat to combine. Top with GF
easter egg.

The children had so much fun trying to find which ones had the eggs in them.
Probably tricked me into eating too many really to find the one which had the egg
inside.