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.
Fluffy white chocolate almond cake gets frosted with an addictive brandy buttercream for an indulgent, gluten-free cupcake. A sprinkle of white chocolate shavings makes a decadent finish.
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Ingredients
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).
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