Chocolate cupcakes with an elderflower glaze

Cioccolato e sambuco, un'accoppiata da provare!

Ingredienti

Per i cupcake:
200 g farina 0
280 g zucchero
240 g latte trentino
100 g uova (circa 4 medie)
90 g burro trentino morbido
40 g cacao amaro
5 g bicarbonato
2 g sale fino
1 baccello di vaniglia

Per la glassa:
250 g zucchero a velo
100 g burro trentino morbido
50 g sciroppo di sambuco
40 g farina di mandorle

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Method

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).