John Myers
Ingredients for 1 servings:
- 170 g butter, room temperature
- 70 ml sunflower oil
- 150 g brown sugar
- 80 g coconut blossom sugar
- 3 large eggs
- 2 large egg yolks
- 1 tsp vanilla extract
- 2 ½ tsp baking powder, gluten-free
- 40 g baking cocoa
- ½ tsp salt
- 320 g flour, gluten-free
- 240 ml buttermilk
- 250 g butter
- 150 g birch sugar powder
- 1 tsp vanilla extract
- some salt
- 30 g baking cocoa
- 200 g macadamia nuts, salted
- 2 tbsp sugar, brown sugar and water
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes
Preheat the oven to 175°C (top/bottom heat). Cream the butter until light and fluffy. Add the oil while beating, then gradually add the two sugars. Add the eggs, egg yolks, and vanilla extract. Mix the dry ingredients together and add to the beaten mixture alternately with the buttermilk (start and end with the dry ingredients). Scoop the batter into the muffin cups using an ice cream scoop and bake for about 25-30 minutes, then let the cupcakes cool completely. For the frosting, cream the room-temperature butter on high for about 5 minutes until light and fluffy, then sift in the powdered sugar and cocoa. Add the salt and vanilla extract and beat again. Roughly chop the macadamia nuts and lightly toast them in a pan. Sprinkle with brown sugar and about 2-3 tablespoons of water and caramelize. Once the cupcakes and nuts have completely cooled, spread the frosting on the cupcakes and garnish with the nuts. This recipe makes about 20 cupcakes. You can also find the recipe here: https://www.lillyscupcakery.de/glutenfreie-cupcakes?rq=Glutenfreie
Facebook Comments