Wheat-Free White-Chocolate Cupcakes Recipe

Recipes and food production Alexandra Earl Food styling Kim Hoepfl Photographs Graeme Borchers Ingredients:

  • 80g butter
  • 110g golden caster sugar
  • 2 eggs
  • 140g rice flour
  • Pinch of salt
  • 75ml milk
  • 25g macadamia nuts, chopped
  • 25g white chocolate chips
For the icing:
  • 65g double cream
  • 125g white chocolate
  • 125g butter
  • 125g icing sugar
Directions: Cream together the butter and sugar until pale. Gradually add the eggs followed by the sifted flour and salt. Add the milk and combine, then fold in the macadamia nuts and chocolate chips. Pour into a 12-hole cupcake tray lined with cupcake cases, and bake at 180ºC for 15 minutes. In a small saucepan, bring the cream to the boil. As soon as it starts to bubble, remove from the heat and add the chocolate. Whisk together until the chocolate has melted and the mixture is smooth. In another bowl, cream together the butter and icing sugar until pale. Add the chocolate mixture and beat to combine. Ice the cupcakes using a palette knife. Note: To make golden caster, place light brown sugar in a blender and process until fine (it should be the consistency of caster sugar). This gives the cupcakes a caramel flavour. Makes 12 This recipe was originally featured in the January 2010 issue of House and Leisure.