Ingredients
125g unsalted butter
softened
1 cup caster sugar
4 eggs
1 tbsp vanilla extract
2 cups almond meal
½ cup gluten-free plain flour
½ cup choc chips
½ cup milk or buttermilk
(125mL)
25g unsalted butter
softened, for icing (optional)
1 cup icing sugar
gluten-free, for icing (optional)
1 tbsp milk
for icing (optional)
food colouring
for icing (optional)
Allergy Advice
Contains Dairy
Contains Eggs
Contains Nuts
Contains Soy
Equipment
- 1 cupcake papers
- 1 two 12-hole cupcake trays
- 1 electric mixer
- 1 icecream scoop
- 1 skewer
- 1 wire racks
- 1 piping bag
Instructions
- Preheat oven to 180C. Place cupcake papers in two 12-hole cupcake trays.
- In an electric mixer, beat butter for 2 minutes until pale in colour and creamy. Add sugar one third at a time, beating well between each addition.
- Add the eggs one at a time, beating for about a minute between each addition; the mixture will be separate at this stage.
- Add the vanilla, almond meal, flour, choc chips and milk, stir until combined.
- Fill cupcake papers half full (an icecream scoop is perfect for this). Bake for about 15 minutes or until a skewer inserted into the middle of a cupcake comes out clean. Transfer to wire racks and allow to cool completely.
- For the icing, mix butter, milk and icing sugar until well combined. The mixture should be quite thick. Add food colouring a few drops at a time until you get your desired stomach-turning colour.
- Spoon into a piping bag and pipe a small swirl of icing on the top of each cake. Top with a treat.
Notes
Tip
The almond meal makes these cupcakes yummy and wonderfully indulgent, even if you are not gluten free.
Variation
Top with the icing and a tiny teddy (or a gluten free equivalent) and you can have an easy teddy bear party theme!
