Ingredients
The following ingredients have 4 Servings
- 16 mini Cadbury’s Creme Eggs (approx.)
- 230 g gluten free plain flour blend (I used GFA mix A - See NOTES)
- 1 tsp xanthan gum
- 1 tsp GF baking powder
- 1 tsp bicarbonate of soda
- pinch fine sea salt
- 320 g unsalted butter
- 165 ml/g water
- 25 g cocoa powder
- 265 g golden caster sugar
- 2 large eggs (UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’))
- 130 ml plain yoghurt
- 200 g unsalted butter (softened)
- 400 g icing sugar
- 1 tsp vanilla extract
- milk ((approx 1 tbsp if needed to loosen))
- yellow food colouring
- 8 mini creme eggs (for decoration)
