Recipe n°16: July 14 cupcake

Difficulty: Medium
Cost: Medium
Number of servings: 12 cupcakes

Hey Benoit, it's almost the national holiday! So for this July 14, we have reserved a fireworks display for you with an acai berry cupcake and white chocolate whipped cream. Mmmm!

Acai is a berry that grows on a kind of palm tree (Euterpe oleracea). Originally from South America, it has a strong antioxidant power but also stimulating and energizing properties thanks to its richness in vitamins and minerals.

Obviously, national holiday obliges, we left on blue, white, red. But you can adapt it as you want by varying the fruits in topping, or even adding slivers of hazelnuts, a coulis, etc...

So take advantage of your July 14th and put on your apron to follow Stéphanie in the kitchen to make this delicious cupcake recipe.

Ingredients for the cupcakes:

170 grams of flour
2 teaspoons of Biosavor Organic Acai Powder
150 grams of sugar
150 grams of semi-salted butter
3 eggs
1 tablespoon of lychee syrup
1 teaspoon baking powder

Ingredients for the white chocolate whipped cream:

200ml whipping cream
200 grams of white baking chocolate

Decoration:

A punnet of raspberries (because raspberries are good)

Material :

He was
Drummer
Siphon
Silicone cupcake molds
Pocket (optional)

Time :

The day before: 1 min
Preparation: 45 mins.
Repos: 2h.

Tip : Ideally, use blue cupcake molds for the July 14 reminder;)

Steps

For the white chocolate whipped cream:

The day before, put the siphon in the fridge.
The next day, start by making the whipped cream. To do this, melt the chocolate in the cream in a bain-marie, then refrigerate for at least 1 hour.
When the cupcakes are ready and well cooled, assemble with whipped cream and raspberries.

For the Cupcake:

For the preparation of the cupcakes: melt the butter then put it in the beater with the sugar. Beat until the mixture whitens and doubles in volume.
When the volume has doubled add the lychee syrup.
Gradually add the flour, the Biosavor Organic Acai powder and the baking powder.
Preheat the oven to 180°C.
Pour the mixture into the silicone cupcake moulds.
Bake for 18 to 20 minutes in the oven.
Pour the white chocolate preparation into the siphon and refrigerate.
To be enjoyed chilled – bon appetit