Gluten-Free White Chocolate Almond Cupcakes with Brandy Buttercream

Preheat oven to 350ºF (180ºC). Line 12 muffin cups with paper liners. Set aside. In heatproof bowl set over saucepan of barely simmering water, melt chocolate chips with 1 tbsp (15 mL) oil; let cool.

Meanwhile, whisk together gluten-free all-purpose flour, baking powder, baking soda and salt. Using electric mixer, beat together eggs and sugar until fluffy; beat in remaining oil and almond extract. Mix in sour cream until blended; mix in half of the flour mixture until combined. Mix in remaining flour mixture. Blend in cooled white chocolate.

Spoon generous 1/4 cup (60 mL) portions of batter into prepared muffin cups. Bake for 18 to 20 minutes or until tester inserted in centre comes out clean; let cool.

Brandy Buttercream: Beat butter with 2 cups (500 mL) icing sugar for 5 to 6 minutes or until smooth. Add cream and brandy extract; beat until fluffy. Beat in remaining 1 cup (250 mL) icing sugar until smooth. Spread over cupcakes. Sprinkle with white chocolate shavings.

Test Kitchen Tips:
•To make white chocolate shavings, use a vegetable peeler to scrape along one side of a piece of white chocolate to make shavings. Store in a cool place until ready to use (handling them too much will cause them to melt).