Chocolate cupcakes with an elderflower glaze



    For the cupcakes:

    200g all-purpose flour
    280g sugar
    240ml milk (ideally from Trentino)
    100g eggs (approx. 4 medium-sized eggs) 
    90g softened butter (ideally from Trentino)
    40g unsweetened cocoa
    5g bicarbonate
    2g fine salt
    1 vanilla pod

    For the glaze:

    250g icing sugar
    100g softened butter (ideally from Trentino)
    50g elderflower syrup
    40g almond flour


Use a stand mixer or a whisk to combine all the cupcake ingredients, beginning with the eggs and sugar before gradually adding the rest. This should result in a smooth mixture. Pour the mixture into paper or aluminium bun cases and bake at 180°C for around 20 minutes.

In the meantime, prepare the glaze. Place all the ingredients into a bowl and mix them together carefully using a spatula. Place the resulting mixture into a pastry bag and use it to decorate the cupcakes once they have cooled.

If you wish, you can decorate the glaze before it hardens: we used a blueberry, but you could also use other berries or an elderflower, for example.

Recipe written and offered by Elisabetta Dellantonio, Ristorante Miola (Predazzo).



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