Makes 12 cupcakes
Preparation Time: 1 hour + cooling time
For the sponge mixture:
100 g dark chocolate
100 g soft butter
150 g sugar
1 packet vanilla sugar
3 eggs (M)
80 g flour
1 tbsp. (10 g) cocoa powder for baking
2 tbs. baking powder
50 g ground almonds
150 g wild blueberries from Canada (frozen)
12 paper baking forms
250 ml whipping cream
1 package stabilizer for whipping cream
1 tbsp. apricot jam
50 g defrosted wild blueberries
- Break chocolate into pieces, give them into a bowl and melt on hot double boiler. Let it cool.
- Beat butter until creamy; add sugar, vanilla sugar, eggs and the melted chocolate bit by bit. Mix the flour with cacao and baking powder, strain through a sieve and quickly add together with ground almonds. Finally, add frozen blueberries.
- Put paper baking forms on a muffin tray and fill with dough. Bake in preheated oven at 180 degrees (Gas: Level 2-3, jet-air oven: 160 degrees) for approximately 25 minutes. Then let cool.
- Shortly before serving, whip cream until stiff, add stabilizer. Fill whipped cream into a decorating bag with big round or star tip. Squirt a nest on each cupcake, mix apricot jam with blueberries and give into the middle.
Energy: 312 kcal / 1306 kJ
Protein: 4.8 g
Fat: 20.7 g
Carbohydrates: 27 g
Wild Blue is Good for You!