1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
4 eggs
1 tsp. vanilla extract
1/2 cup chopped macadamia nuts
1. Preheat the oven to 350F. Combine all ingredients (except for the chopped nuts) in a large bowl and beat with an electric mixer on low-medium speed for 2-3 minutes. Stir in macadamia nuts using a large spoon or spatula until evenly dispersed. Spoon about 1/4 cup batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from oven and cool for 30 minutes.
For the frosting:
1/2 butter, softened
1 cup macadamia nuts
2-3 tbsp. milk
2 cups confectioners/icing sugar
additional chopped or whole macadamia nuts (if desired)
2. Pour 1/2 cup of macadamia nuts into a food processor or magic bullet and pulse until smooth and creamy (a little like peanut butter). Spoon the mixture into a medium bowl. Repeat this process with the other half of the macadamia nuts. Add the butter to the processed macadamia nuts and beat with an electric mixer on medium speed until smooth and creamy. Add 1/2 cup of icing sugar at a time and beat on medium speed until combined. Repeat this step until all of the icing sugar is incorporated. If the icing is getting too thick, add in 2-3 tablespoons of milk with the second cup of icing sugar to achieve the desired texture. Frost each cupcake using a knife or beveled spatula. Sprinkle the top of each cupcake with chopped nuts or with a whole macadamia nut, if desired.
Makes approximately 18 cupcakes
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