White Chocolate Macadamia Nut Cupcake Parfait – Low Fructose

Last weekend Ev decided that he wanted dessert. In the afternoon, we had decided that both of us didn’t really feel like dinner but apparently that changed and dessert was back on the menu. Only thing is, he isn’t a dessert-maker. I don’t think he can even use the stand mixer.

I was at a loss at what to make for a minute or two. It had to be a cake, apparently, but we didn’t have the all ingredients for any recipes I knew by heart and I was NOT going to go out for them. Plus whatever it was I made, it had to be simple. I wasn’t in the mood for fancy.

After staring into my baking cupboard for a while, I noticed a half-used bag of white chocolate chips at the very back… and then I remembered that we had macadamia nuts hanging around, too! Bingo. But not in biscuit (cookie) form. I’m not the best at biscuits, I can never tell when is just the right time to remove them from the oven before they get too hard on cooling.

Anyway, here are my unsuccessfully successful, yet very tasty…

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White Chocolate Macadamia Nut Cupcake Parfaits

  • 125 g/4.5 oz unsalted butter, softened
  • 1/2 cup castor sugar (glucose/dextrose etc)
  • 2 eggs
  • 1 tspn. vanilla extract
  • 225 g/8 oz white chocolate chips
  • 1/2 cup milk
  • 1 cup GF plain flour (there abouts – you might need a little more)
  • 1/2 tspn. xanthan gum
  • 1/2 tspn. bicarb soda
  • Pinch salt
  • 60 ml heavy whipping cream
  • Diced strawberries to garnish

In a small pot over low-medium heat, melt the white chocolate chips in the milk.

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Meanwhile, cream the butter and sugar with your stand mixer (or equivalent) until light and fluffy – approximately 2 minutes. Add the eggs and vanilla extract and beat well. In a separate bowl, sift together the flour, xanthan gum, bicarb soda and salt.

Buzz the macadamia nuts in a food processor for 30-45 seconds and add into the wet mixture; I left them a little crunch so it would add texture.

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Once the white chocolate has melted into the milk, add it to the butter mixture and combine thoroughly. Add the dry ingredients little by little until they are completely blended through; at this point, you might need a little extra flour to get the cake batter to the right consistency. It shouldn’t be more than 1/4 cup more.

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Spoon the batter into your greased/lined cupcake pans (or a 9″ round cake pan). For cupcakes, bake at 180C/350F for 20-25 minutes, or until they test clean. For a full cake, bake at 180C for 45-60 minutes, or until it tests clean.

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Here is where I went wrong, and why they were unsuccessfully successful:

  • I was using up the last of some GF self-raising flour and completely forgot, so I added some very unnecessary bicarb soda. The cupcakes rose and rose and rose until they went everywhere. I spent a good 20 minutes scraping the bottom of my oven after it had all cooled down.
  • However, the batter and the resulting cupcakes were delicious and very moist, almost pudding-like. I couldn’t waste them, so I decided to turn them into parfaits!

To assemble, cut your cupcakes/cake into bite-sized chunks and put aside. I used our Margarita glasses to serve but stemless wine glasses would also be pretty. Place a dollop of whipped cream in the bottom and then a layer or cake-bits. More cream, cake, cream and then you’re done. Don’t forget to garnish with diced strawberries and maybe a mint leaf!

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Enjoy! We certainly did. It just goes to show that you should never write anything off completely without thinking about it first.

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