Finish your delicious brunch on a SWEET NOTE with these pretty cupcakes
ROSE AND BUTTERMILK CUPCAKES WITH RASPBERRY BUTTERCREAM
Prep time: 20 minutes.
Cook time: 25 minutes.
Makes 6
Gluten free
1 cup (130g) gluten-free plain flour
½ cup (50g) almond flour
1 tablespoon (10g) cornflour or cornstarch
1 teaspoon (4g) baking powder
100g butter, softened
¼ cup (55g) caster sugar or natural sweetener
2 (110g) free-range eggs, room temperature
1 tablespoon olive oil
1 tablespoon rose water
⅔ cup (150ml) buttermilk*
Raspberry buttercream
1 cup (120g) raspberries, frozen
1 lemon, juiced
100g softened butter
1 ½ cups (200g) powdered sugar
1 tablespoon dried rose petals, to garnish
6 fresh raspberries, torn, to garnish
Preheat the oven to 180ºC
