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.
この記事は Australian House & Garden Magazine の May 2023 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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この記事は Australian House & Garden Magazine の May 2023 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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