golden milk cupcakes with whipped mascarpone cream {gluten free}

golden milk cupcakes with whipped mascarpone cream {gluten free}

As soon as Sara posted this recipe, I knew that I had to make it asap. It's really my perfect kind of cake - rich and butter-y with a dense crumb but still somehow light enough that it's possible to eat three or four at once. I generally can't resist eating one as soon as it comes out of the oven; the heady smell is so intoxicating. This type of cake is traditionally known as a hot milk cake but I much prefer Sara's name for it!

Ingredients

  • 90g (3/4 cup) rice flour
  • 30g (just under 1/3 cup) ground almonds
  • 1 tablespoon corn flour (corn starch)
  • 1 teaspoon baking powder
  • A pinch of salt
  • 1 egg
  • 100g (just under 1 cup) unrefined sugar of some description
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 55g (1/2 stick) unsalted butter
  • 120ml (1/2 cup) milk
  • 240ml (1 cup) double cream, at room temperature
  • 225g (1 cup-ish) mascarpone, at room temperature
  • Icing sugar, to taste
  • Berries, for decoration
Read the whole recipe on london bakes