Step 1

Pre-heat the oven to 355 ºF (180 ºC) and line a 12-hole cupcake/muffin baking tin with cupcake liners.

Step 2

In a large bowl, sift together the gluten free flour, almond flour, xanthan gum, baking powder, light brown sugar and salt.

Step 3

Add the softened unsalted butter to the dry ingredients. Using a hand mixer, whisk the butter into the dry ingredients until you get small, pea-sized pieces. (Alternatively, you can use a stand mixer with the paddle attachment.)

Step 4

In a separate small bowl, whisk together the milk, eggs, lemon juice and vanilla paste until homogeneous.

Step 5

Add the milk+egg mixture to the flour+butter mixture, and whisk until you get a smooth cupcake batter.

Step 6

Spoon about 1 tbsp of cupcake batter into each cupcake case. Sprinkle on a few chocolate chips, then spoon on more cupcake batter, sprinkle on more chocolate chips, etc. Continue until all cupcake batter has been evenly distributed among the 12 cupcake cases – they should be each about 3/4 filled. (This method prevents the chocolate chips from sinking to the bottom.)

Step 7

Bake in the pre-heated oven at 355 ºF (180 ºC) for about 25 minutes or until an inserted toothpick comes out clean and the cupcakes are slightly domed and golden brown on top.

Step 8

Allow to cool.

Step 9

Mix the egg whites, light brown sugar and cream of tartar in a heat-proof bowl, and set the bowl above a pot of simmering water.

Step 10

Heat the meringue mixture with constant stirring until it reaches 150 ºF (65 ºC) and the sugar has melted.

Step 11

Remove from heat and transfer the hot meringue mixture into a stand mixer with a whisk attachment (or use a hand mixer with the double beater attachment). Whisk the mixture for 5 - 7 minutes, until it reaches room temperature and forms glossy peaks. Do not over-whisk as you can lose some of the fluffiness.(NOTE: The meringue must be at room temperature before you start adding the butter – otherwise, you'll get a soup and not a deliciously fluffy buttercream!)

Step 12

Add the butter, 1 - 2 tbsp at a time, while constantly whisking at medium speed. Continue until you've used up all the butter.The buttercream will probably look like it's split at some stage (or it might become very runny, almost "soupy") – don't worry, that's normal. Just continue adding the butter and whisking/beating. The buttercream will eventually become velvety smooth. Be careful not to over-beat it, though – you will lose the air (and fluffiness) from the original meringue!

Step 13

Pipe the brown sugar Swiss meringue buttercream on top of each cupcake, then decorate with chocolate chips and chocolate chip cookies.

Step 14

Enjoy!

Step 15

The chocolate chip cupcakes keep well in a closed container in a cool dry place for 3 - 4 days.