White Chocolate Rice Flour Cupcakes Recipe

Name: White Chocolate Rice Flour Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 grams Rice flour; 1 tsp Baking powder; 50 grams Butter; 30 grams Granulated sugar; 1 Egg; 60 ml Milk; 2 pieces White chocolate; 100 ml Heavy cream; 10 grams Granulated sugar (for the cream); 1 Vanilla oil; 1 Silver dragees (optional)

Servings: persons

100 grams Rice flour
1 tsp Baking powder
50 grams Butter
30 grams Granulated sugar
1 Egg
60 ml Milk
2 pieces White chocolate
100 ml Heavy cream
10 grams Granulated sugar (for the cream)
1 Vanilla oil
1 Silver dragees (optional)

1
Bring the butter and eggs to room temperature.
2
Preheat the oven to 180C.
3
Roughly chop one piece of chocolate (40 g).
4
Finely shave the other piece.
5
Store the shaved chocolate in the refrigerator until it's needed.
6
Cream the butter and add the sugar.
7
Mix together until it becomes light and fluffy.
8
Add the beaten egg, and mix well.
9
Sift rice flour and baking powder together in the bowl.
10
While the batter is still floury, mix in the chopped up chocolate.
11
Add the milk and vanilla oil and mix.
12
Pour the batter in the cupcake mold evenly.
13
Bake for about 20 minutes in a 180C oven.
14
The cupcakes are baked.
15
Let cool, and then take them out of the pan.
16
Put the cupcakes on a rack, cover with a kitchen towel and leave to cool.
17
Put the cream and granulated sugar (for the cream) in a bowl, and whisk until it thickens and forms very soft peaks.
18
Pipe out or spoon the cream from Step 7 on the cupcakes.
19
Sprinkle the shaved chocolate on top so that it sticks.
20
Decorate the tops with silver dragees, and serve.

846

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 100 grams Rice flour, 1 tsp Baking powder, 50 grams Butter, 30 grams Granulated sugar, and more.

Yes, White Chocolate Rice Flour Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

White Chocolate Rice Flour Cupcakes

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