Creamy Rice Cupcakes
- 1 ¼ cups short grain rice
- ½ cup cream (48% fat)
- 4 Tbsps unsalted butter (melted)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup milk
- 1 ½ cups all-purpose flour
- 1 Tbsp Baking powder
- ⅔ cup caster sugar
- ¼ tsp salt
- powdered sugar
Heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.
Mix together the rice, cream and butter and set aside.
Whisk together the egg, vanilla and milk and stir into the rice mixture.
Sift the flour and baking powder into a mixing bowl and stir in the sugar and salt.
Stir in the rice mixture until only just combined.
Spoon the mixture into the paper cases and bake for about 20 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
Sift a little icing sugar over the top of the muffins.