Gluten-free Easter lamb in a mug
If you try this recipe for gluten-free Easter lamb, you will surely agree that there is beauty in simplicity and you will not prepare it otherwise.
Ingredients
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Dough
- 1 mug Cake mix Liana
- ½ cup milk
- ½ cup granulated sugar
- 1 bag Vanillin sugar Liana
- ¼ cup oil
- 1 egg
- ½ tsp salt
Vanilla whipped cream
- 150 ml of milk
- 1 bag (30g) Whipped cream/whipped cream in powder
- 1 tbsp Stuzovač Liana Vanilla or to taste
Next we need
- oil for greasing the mold
- powdered sugar for sprinkling
- confectionery sprinkles
- Mix the cake mix together with powdered and vanillin sugar. Add milk, oil, egg and a pinch of salt, mix by hand with a whisk.
- Fill the baking form with dough, the remaining dough can be used for mini cakes or muffins. We fill the molds and cups halfway, max. ¾. Bake without a fan at 150-160°C for approximately 30 minutes.
- Turn the hot lamb upside down on a baking sheet and let it cool completely.
- Remove the mini cake and lamb from the molds, sprinkle with powdered sugar and decorate. We can make a lamb's eye out of chocolate.
- Whip the whipped cream and the stiffener in the milk, using a pastry bag with a decorative tip, apply the whipped cream to the muffins. We decorate according to imagination.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 1 mug Cake mix Liana
- ½ cup milk
- ½ cup granulated sugar
- 1 bag Vanillin sugar Liana
- ¼ cup oil
- 1 egg
- ½ tsp salt
Vanilla whipped cream
- 150 ml of milk
- 1 bag (30g) Whipped cream/whipped cream in powder
- 1 tbsp Stuzovač Liana Vanilla or to taste
Next we need
- oil for greasing the mold
- powdered sugar for sprinkling
- confectionery sprinkles
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