Spoil mum this Mother's Day with a recipe using the deliciously creamy, buttery flavour of macadamias.


  • 150g macadamia butter (or alternate version)

  • 100g unsalted butter, softened

  • 1 teaspoon vanilla extract

  • 1 cup caster sugar

  • 3 eggs

  • 1 cup coconut flour, sifted

  • 1 1/3 cups self-raising flour, sifted

  • 2 tablespoons cocoa

  • 1/2 cup sour cream

  • 4 tablespoons milk

  • Chocolate macadamia buttercream icing

  • 220g dark chocolate, chopped

  • 230g butter, softened

  • 1 1/2 tablespoons milk

  • 170g icing sugar

  • 1/2 cup unsalted macadamias, roasted, finely chopped


  • 1.

    Preheat oven to 160°C fan-forced. Line 1/3 cup muffin tin with paper cases. Beat both butters, vanilla and sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Stir in half the flour, cocoa and half the sour cream. Repeat with the remaining flour and sour cream then add the milk, stirring until combined. Place the mixture evenly into cases. Bake for 15 to 17 minutes. Stand cakes in the tin for 2 minutes. Transfer to a wire rack to cool.

  • 2.

    For the chocolate buttercream, melt the chocolate in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Use electric beaters to beat the butter in a bowl for 3 minutes or until pale and creamy. Add the milk and beat until well combined. Add the chocolate and beat to combine. Gradually beat in the icing sugar until combined and creamy.

  • 3.

    Pipe on top of cooled cupcakes and sprinkle with macadamias.

Nutritional information

Nutritional analysis per serving (15 servings)

  • Energy 531kj
  • Fat Total 37g
  • Saturated Fat 21g
  • Protein 5g
  • Carbohydrate 47g
  • Sugar 33g
  • Sodium 39mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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