Using good quality large eggs is the secret key to making light and fluffy cupcakes that are gluten-free. These cupcakes use glutinous flour and have a lovely soft texture. This Easter season, there’s no missing out for those who are gluten-free!
Ingredients
Cupcakes:
240g glutinous rice flour
2 tsp baking powder
Pinch of salt
60g coconut milk or any milk
60g oil
1 tsp vanilla extract
8 Otaika Valley Free Range Eggs
220g caster sugar
Chocolate nest:
200g vermicelli
2 Tbsp oil
120g dark chocolate
Directions
In a medium bowl, whisk together the dry ingredients: glutinous rice flour, baking powder and salt
In another bowl, mix together the wet ingredients: milk, oil and vanilla extract
Using an electric whisk, whisk the eggs and sugar until pale and thick. It should be at the ribbon stage. To test this, lift the whisk and the batter should fall back in “ribbon” trails, remaining on top of the batter for a few seconds before disappearing into the batter
Gradually and gently fold the dry ingredients into the egg mixture. Some of the air will deflate from the eggs but it is more important that no streaks of flour remain
In the same way, fold the wet ingredients into the batter
Pour the batter into the prepared cupcakes tins
Bake at 180°C for 25min
Rest for 10 min before transferring the cupcakes to a cooling rack
Chocolate nest:
Line a cupcake tin with gladwrap
Break the vermicelli into smaller strands with your hands
Pan fry the vermicelli for a few minutes
Transfer to a plate lined with a paper towel to absorb any excess oil
Melt the chocolate in the microwave or over the stove
Pour the vermicelli into the melted chocolate and coat completely
Gently press the vermicelli into lined cupcake tins to create a nest shape
Chill in the fridge for at least 30 minutes
Decorate with chocolate eggs or your favourite Easter decorations
#otaikavalley #otaikavalleycupcakes
Created by Cecilia, Ultimate Omnoms