Honeysuckle and Jasmine Cupcakes
- 2 large eggs
- 1/2 cup granulated sugar
- 3/4 cup olive oil (don't skimp on the quality)
- 1 cup plain yogurt (low or full fat)
- 1 cup rice flour
- 1/2 cup millet flour
- 1/2 cup sorghum flour
- 1 tablespoon baking powder
- pinch of salt
- shredded coconut to decorate (optional)
- 1 cup water
- 1 cup sugar
- 3 egg yolks
- 1/2 cup sugar
- 1/4 cup water
- 1 1/2 sticks unsalted butter, at room temperature
- zest of half lemon
- 2 tablespoon honeysuckle-jasmine syrup
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Coconut to decorate (1)
- Lemon, zest of half (1)
- Cooking & Baking
- Baking powder (1 tablespoon)
- Granulated sugar (1/2 cup)
- Honeysuckle-jasmine syrup (2 tablespoon)
- Millet flour (1/2 cup)
- Olive oil (3/4 cup)
- Rice flour (1 cup)
- Salt (1 pinch)
- Sorghum flour (1/2 cup)
- Sugar (1 1/2 cup)
- Drinks
- Water (1 1/4 cup)
- Dairy
- Butter, unsalted (1 1/2 sticks)
- Yogurt, plain (1 cup)
- Refrigerated
- Egg yolks (3)
- Eggs, large (2)
Preparation
Read recipe preparation on tarteletteblog.com
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Recipe Stats
Published May 17, 2011 (1 year ago).
25 people saved this recipe.
