For the cupcakes:
200g all-purpose flour
240ml milk (ideally from Trentino)
100g eggs (approx. 4 medium-sized eggs)
90g softened butter (ideally from Trentino)
40g unsweetened cocoa
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).