Spoil mum this Mother's Day with a recipe using the deliciously creamy, buttery flavour of macadamias.
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.
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.
Pipe on top of cooled cupcakes and sprinkle with macadamias.
Nutritional analysis per serving (15 servings)
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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