White Chocolate Rice Flour Cupcakes

• 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.

flour, baking powder, butter, sugar, egg, milk, white chocolate, cream, sugar, vanilla oil, dragees

Taken from cookpad.com/us/recipes/144349-white-chocolate-rice-flour-cupcakes (may not work)