Oh guys, I’m so sorry for the long silence! I’ve just started a new job as an international channel editor and I’m having trouble adjusting (specially because I still work as an interior designer!). But hopefully I’ll be back on track soon.
These cupcakes are another recipe from the lovely book Making Cupcakes with Lola. And they’re healthy (or kind of) because they’re made with açaí berries – a superfood rich in antioxidants. On top goes a delicious cream cheese frosting and a sprinkle of müesli (another healthy food). So you can ease your mind and think that these cupcakes are not only delicious but good for you too 😉
(source: Making Cupcakes with Lola)
250g self-raising flour
1 tsp baking powder
pinch of salt
125g unsalted butter, room temperature
200g caster sugar
2 tsp lemon juice
100ml single cream
140g açaí berry pulp
Preheat oven to 180°C and line a muffin tin with paper cups.
In a medium bowl sift together flour, salt and baking powder and set aside.
In the bowl of a stand mixer cream butter and sugar until light and fluffy. Add lemon juice and beat again. Add eggs one at a time, beating well after each addition. Beat in ⅓ of the dry ingredients, then half of the single cream. Repeat until all dry ingredients are incorporated. Add açaí berry pulp.
Pour batter into prepared cups and bake for 20 minutes.
Allow them to cool before frosting.
CREAM CHEESE FROSTING
80g unsalted butter, room temperature
360g icing sugar
150g cream cheese, room temperature
12 tsp müesli, for decorating
Beat butter at high speed until light and fluffy (about 3 minutes). Sift in icing sugar and beat, scraping down the sides from time to time. Add cream cheese and beat.
Leave in the fridge for at least 1 hour before using.