It's Easter time! And Easter time is the best time to trial all sorts of delicious chocolatey treats.
The latest recipe doing the rounds on the internet is a recipe by Gluten Free Cuppa Tea for Gluten Free Creme Egg Baked Doughnuts - and you can see why.
For the doughnut/muffin mix:
- 345g (about 2.3 cups) gluten-free self-raising flour
- 1/4tsp Xanthan gum (thickening agent)
- 1/4 tsp ground nutmeg (optional)
- 1/2 tsp ground cinnamon (optional)
- 175g caster sugar
- 75g butter, melted
- 50g oil
- 2 eggs
- 150ml buttermilk (Author suggests making your own using 1 tbsp of lemon juice to any milk)
- 1 tsp vanilla extract
- 5-6 Creme eggs
For the sugar coating:
- 100g caster sugar
- 50g butter, melted
- Preheat your oven to 160C Fan / 180C.
- Grease a cupcake / muffin tin either with butter or spay a little oil and spread it around each hole.
- Next make your buttermilk (if you haven’t bought your own). Place 150ml of milk into a jug and add a tbsp of lemon juice. Leave for about 10 minutes, it should start to curdle and become homemade buttermilk!
- Place your gluten free self raising flour, xanthan gum and caster sugar (plus nutmeg/cinnamon if you are using) into a large bowl and gently mix.
- In a small bowl mix together your melted butter (must be cooled), oil, buttermilk, eggs and vanilla. Whisk until combined.
- Pour your wet ingredients into your bowl of dry ingredients and mix together. Try to mix as minimally as possible, just until combined.
- Cut your Creme Eggs in half. DON’T cut them the usual way on the join, cut them the opposite way. Ensure each half has plenty of fondant in it.
- Spoon a tablespoon or so of your mixture into each of your muffin holes (already greased).
- Then place your half Creme Egg in with the fondant facing upwards. This will stop it from leaking out and vanishing during baking.
- Spoon more of your cake mixture on top of the half Creme Egg – make sure its fully covered and maintains its position.
- Place in the oven for 18 – 20 minutes or until golden and cooked through. Once cooked allow to cool for a few minutes in their tin before gently easing them out.
- When still warm carefully coat each in melted butter and then roll or sprinkle each with some caster sugar.
- Allow to fully cool and then enjoy!