Chocolate Chip and Macadamia Cupcake
Recipe by: Matt Preston
Serves: 8-10 muffins
For Chocolate Chip and Macadamia Cupcake
- Place butter and white and brown sugar in the bowl of an electric mixer and beat until creamy. Add egg, egg yolks and vanilla and beat to combine. Add flour, alternating with the milk and beat until well combine. Add chocolate chips and macadamia nuts and fold to combine.
- Transfer mixture to a piping bag. Pipe mixture into a disposable paper cup or a microwave suitable cup about 1/3 full. Place cup in the microwave and microwave on high for 40 seconds.
For Iced Magique
- Place coconut oil in a microwave safe bowl and place in the microwave to heat. Remove from microwave, add choc chips and stir to combine. Transfer to a squeeze bottle and serve over ice cream.
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