Let's do brunch

Make this Mother’s Day memorable with this tasty brunch menu prepared by Amanda Cordony of The Cordony Kitchen

- Amanda Cordony

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.