Easter is always a tricky time for Frankie and his allergies but this year he is feeling it even more so.
For a few months he had been allowed dairy and it had opened up his eyes to the world of real chocolate.
We had all really hoped that this would be the first year he would be able to get a Easter egg the same as his siblings but sadly this isn’t the case.
Stomach problems, bad skin and mood swings had all come on in force again and the doctors decided it was probably down to the dairy so we had to say goodbye to it again.
It’s been a hugely tough couple of months as he was so enjoying everything that came will the inclusion of dairy so this Easter I’m going to have to go that extra mile to make it special for him.
These cupcakes that mimic a chick cracking from an egg have really put a smile on his face and could easily be converted to your usual ingredients.
Allergy Friendly Easter Cupcakes
- 100g gluten free self-raising flour
- 100g caster sugar
- 100g dairy free spread
- Egg replacer for equivalent of 2 eggs
- 1tsp baking powder
- Pack ready roll fondant icing
- 12 decorative chicks
- 12 cupcake cases
- Preheat the oven to 200C/Gas 6/400F and lay out cases into cake tin.
- Add all ingredients to a large bowl and mix with electric whisk until combined.
- Place ingredients into cases as bake for 13/16 mins.
- Once cook allow to cool on rack.
- Whilst cooling roll out a small amount of icing to about a thickness of 2cm.
- Cut out a circle slightly larger than the cakes and create a cross in the middle.
- Lay on top of the cake and peel up edges of the cross to open a whole in the centre.
- In this gap place one of the chicks to create the look of a hatching chick.