Let's do brunch
Australian House & Garden Magazine|May 2023
Make this Mother’s Day memorable with this tasty brunch menu prepared by Amanda Cordony of The Cordony Kitchen
Amanda Cordony
Let's do brunch

ROSE AND BUTTERMILK CUPCAKES WITH RASPBERRY BUTTERCREAM 
Prep time: 20 minutes.
Cook time: 25 minutes.
Makes 6
Gluten free

1 Preheat the oven to 180ºC (160ºC fan). Line a standard 6-hole muffin pan with cupcake cases.

2 In a bowl, sift gluten-free flour, almond flour, cornflour or cornstarch, and baking powder together. Set aside.

3 In a stand mixer, beat butter and sugar or sweetener together for 1 minute on medium speed. Scrape down the sides. On low speed add 1 egg at a time, whisking until just combined.

4 Add in the olive oil, rose water and buttermilk and lightly beat until just combined.

5 Gently fold the dry ingredients into the wet ingredients.

6 Fill each cupcake hole with the cupcake batter. Bake for 20-25 minutes. Set aside to cool completely.

7 To make the buttercream add raspberries and lemon juice to a small saucepan. Simmer on low for 3 minutes. Strain through a fine sieve and set aside to cool. You will get 3 tablespoons of purée. 

8 In a stand mixer beat butter on medium speed for 1 minute until pale in colour. 

9 On medium to high speed gradually add powdered sugar 1 tablespoon at a time, scraping down the sides and bottom halfway. this will take about 7 minutes.

10 Add the raspberry purée and whisk on high for 1 minute to combine.

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