600gunsalted buttercut into 1" cubes and softened but not melted
1tablespoonvanilla extract
Kahluato taste
Instructions
For the syrup: Combine the sugar, water and Kahlua in a small pot and bring to a boil over a medium-high heat. Reduce the heat and simmer for a couple of minutes, or until the sugar has dissolved. Remove from the heat and leave to cool.
For the cupcakes:
Preheat oven to 180°C. Line two and a half standard muffin pans with paper cupcake cases.
Sift together the gluten free flours, Xanthan gum, baking powder and salt.
Place the caster sugar, brown sugar, vanilla extract and vanilla paste in the bowl of a stand mixer. Beat on low speed with the paddle attachment until any lumps of brown sugar disappear, and the vanilla seeds are evenly distributed and smelling gorgeous. Add the softened butter, and beat on medium speed until light and fluffy (the fluffier the better.)
Whisk the eggs lightly together, and then add them gradually to the butter mixture, beating on medium speed until combined between additions. When all the egg is added, scrape down the bowl and briefly beat again.
Alternately add the flour and milk, starting and ending with the flour. Scrape down the bowl and add in the sour cream and Xanthan gum, beating again to combine. Finish with a quick mix by hand, making sure to get right down to the bottom of the bowl.
Use an ice cream scoop or two spoons to divide the mixture between the cupcake papers. The papers should be approximately 2/3 full. Gently jiggle the muffin pans to settle the mixture.
Bake for about 15 minutes or until lightly golden and a skewer inserted into a cupcake comes out clean. Leave to cool in the tins for a few minutes, then move then to a wire rack to cool completely before icing.
For the buttercream:
Place about an inch or so of water in a pot and bring it to a very (very!) gentle simmer over a low heat. The pot should be just big enough for the bowl of your mixer to sit in, and the bottom of the mixer bowl must not touch the water.
In a stainless steel mixer bowl, whisk together the caster sugar, egg yolks, vanilla paste and salt. Place the mixer bowl over the pan of water, and stir constantly until the sugar is dissolved. Clip your sugar thermometer into the bowl, and keep stirring and scraping down the sides of the bowl, until the egg mixture reaches 65°C (150°F). You’ll have to move the thermometer around a bit as you stir. When the eggs reach the correct temperature, remove the bowl from the pot and place it on your mixer fitted with the whisk attachment.
Whisk on medium speed until the eggs and bowl cool to room temperature. With the mixer still on medium speed, add the butter a couple of cubes at a time until it’s all combined. Scrape down the bowl and add the vanilla extract, and Kahlua to taste. Beat on low speed to combine.
To finish: Brush the cooled cupcakes lightly with the Kahlua syrup. Fit piping bag with a large star tip (I used the classic Wilton 1M) and fill it with the buttercream. Pipe a generous swirl on each cupcake.Cupcakes are best eaten the day they are made, but will keep for a day or so in an airtight container.
Notes
*Gluten free flour- I use my favourite gluten free baking flour blend.If you don't need the cupcakes to be gluten free, simply use regular all purpose flour and omit the Xanthan gum.