Oreo & Gluten-free Creme Egg Cupcakes

Today I made Oreo cupcakes and gluten-free Creme Egg cupcakes 🙂 If you’re unfamiliar with coeliac disease, it can sometimes be off-putting to see ‘gluten-free’ on the menu. But let me assure you that altering recipes to make them gluten-free does not require a huge amount of effort – in this one, just substitute your normal flour for gluten-free flour (available in supermarkets) – and you won’t even be able to taste the difference. Unfortunately, Oreos are not gluten-free, but you could make your own gluten-free chocolate cookies to use instead, so that those cupcakes are 100% gluten-free like the Creme Egg ones.



Makes exactly 12 cupcakes. Takes about an hour from start to finish.


For the cake mixture:

100g margarine

100g caster sugar

100g gluten-free self-raising flour (I used Dove’s Farm)

2 eggs

2 or 3 tbsp cocoa powder

1 tsp vanilla essence

3 mini Creme Eggs

For the frosting:

100g margarine

200g icing sugar

1 tsp vanilla essence

2 Oreos

3 mini Creme Eggs

2 tbsp milk

1/2 tsp cocoa powder

To decorate:

3 mini Creme Eggs

3 Oreos

1 tsp cocoa powder



To make the cupcake batter:

  1. Pre-heat the oven to 180°C
  2. Soften the margarine in a mixing bowl in the microwave (for 30 seconds if you’ve taken in straight out of the fridge)
  3. Mix in the caster sugar until smooth and creamy
  4. In a separate bowl, gently whisk the eggs and mix in the vanilla essence
  5. In thirds, add the egg mixture to the margarine mixture in the mixing bowl
  6. Sift in the flour and mix until smooth
  7. Sift in 2 heap tbsp cocoa powder (or 3 if you’re a chocoholic)
  8. Spoon the mixture into cupcake cases, until they are 2/3 full (about 1 1/2 tbsp in each)
  9. Cut 3 mini Creme Eggs in half and slightly submerge the halves into 6 of the cupcakes (with the insides facing upwards)
  10. Put the cupcakes in the oven for 15 – 18 minutes
  11. When they’re ready, leave them to cool for about 20 minutes – in the mean time, clear the surface and make the frosting!

To make the frosting:

  1. Soften the margarine in a mixing bowl in the microwave (for 30 seconds if you’ve taken in straight out of the fridge)
  2. Mix in the icing sugar until smooth 
  3. If the mixture is not creamy, add a couple tbsp milk
  4. Add the vanilla essence
  5. Put half of the mixture into a different bowl to make the Oreo and Creme Egg frostings separately
  6. For the Oreo frosting, crush 2 Oreos into small crumbs and mix into the plain mixture
  7. For the Creme Egg frosting, crush 3 mini Creme Eggs into small pieces and mix into the plain mixture with the cocoa powder

To decorate:

  1. Pipe/spread the Oreo frosting onto the plain cupcakes, and the Creme Egg frosting onto the cupcakes with the mini Creme Eggs inside
  2. Cut the Creme Eggs in half and place one half onto each Creme Egg cupcake
  3. Snap the Oreos in half and place one half onto each Oreo cupcake
  4. Sprinkle a pinch of cocoa powder over each cupcake as a finishing touch


And voilá… now you have 12 delicious cupcakes made with your favourite sweet treats!


4 thoughts on “Oreo & Gluten-free Creme Egg Cupcakes

  1. Looks good! I just made brownies today for the first time ever lol. Valentines day treat to self. Oh, Totally different blog comment but it was funny when you said the book was perfect in the previous post. The One seems interesting but I feel I already know the ending which means I’ll never reach the end of the book lol 🙂


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