Macadamia Flour Cupcakes


macadamia flour cupcakes with strawberries

Macadamia Cupcakes

The following is adapted from Vicky’s Plain Sponge Cake recipe at her blog, Gluten Free SCD and Veggie.  We served them at our daughter’s second birthday, layered with buttercream and strawberries, and watched them disappear. After two months of trials, I was so glad to see everyone enjoy them!

 

¼ c honey

3 Tblsp butter

1 Tbsp vanilla extract (since I’ve not yet made my own, I have never used this)

3 large eggs

250g macadamia flour (about three cups)

1 Tbsp plus 1 ½ tsp (or 1 ½ Tbsp, total) coconut flour

½ tsp baking soda

pinch sea salt

 

Preheat oven to 355º (I used a 330º convection setting) and set butter in an oven-proof dish in oven to melt while oven heats.

Line a cupcake tin with 8-10 cupcake liners (or oil tin, as desired).

Mix together macadamia flour, coconut flour, baking soda and sea salt in a small bowl and set aside.

Remove melted butter from oven and allow to cool slightly.

Add honey, melted butter and vanilla to the bowl of a food processor and whiz to combine.

Add eggs and process briefly until combined.

Add flour mixture to processor and process briefly, just until combined. 

Fill liners ¾ full and smooth tops with moistened fingers.

Bake 17 minutes or until tops are golden and centers are set.

Cool about five minutes in the pan then remove to a wire rack to cool completely.

 Yield: 8-10 cupcakes