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Gluten-free Cupcakes With Cream And Violets
- Eggs 1
- Stem ginger 15 ml, chopped
- Lime 1, juice and zest finely grated
- Sugar 125 g
- Sunflower oil 80 ml
- Buttermilk 250 ml, more if needed
- Gluten-free flour 250 g, all-purpose
- Gluten-free baking powder 10 ml
- Baking soda 2,5 ml
- Cream 200 ml, 48 % fat content
- Confectioners sugar 30 ml
- Crystallized violets 24
Directions:View on Fine Dining Lovers
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