ANISE, CARAMEL, AND CHOCOLATE CUPCAKES
SERVES 12 CUPCAKES
FOR THE CUPCAKES
1 1⁄3 cups (200 g) (7.1oz) wheat flour
1⁄2 cup (55 g) (1.9oz) almond flour
2⁄3 cup (60 g) (2.1oz) cacao
1 cup (220 g) (7.8oz) sugar
2 tsp baking powder
1⁄2 tsp salt
1 tsp vanilla extract
6 ounces (175 g) almond milk
2.8 ounces (80 g) 70 percent chocolate
1⁄2 cup (120 g) (4.2oz) sunflower oil
FOR THE CREAM
3 cups (660 g) (23oz) creamy cheese
2⁄3 cup (85 g) (3oz) toffee
3 tbsp (45 ml) anise
FOR THE FLAKES
3.5 ounces (100 g) 70 percent chocolate
1 sheet of parchment paper or PVC
FOR THE DECORATION
Anise and caramel cream Toffee
70 percent chocolate flakes
NUTRITIONAL VALUES
Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg
METHOD
Combine the dry ingredients in a mixing bowl. Melt the chocolate and oil in a separate bowl. In a mixing bowl, combine the flour, almond milk, chocolate, oil, and vanilla extract. Beat well and fill each cupcake liner halfway with this batter. Bake for approximately 22 minutes at 355° F (180° C), then cool for 2 hours.
To make the cream, combine anise and toffee in a mixing bowl and add to the creamy cheese. Mix with a spatula in a rolling motion to reduce the bubble as much as possible.
Refrigerate each cupcake for at least 4 hours after decorating with cream.
To make the flakes, melt the chocolate in a double boiler at 120° F (50° C) until smooth, then cool to 90° F (32° C). Pour it onto a piece of parchment paper and spread it thinly with a spatula. Cut 1x1-inch (3x3-cm) squares and place a weight on top to prevent warping when crystallising.
To complete the decoration, place the toffee in a pastry bag fitted with a nozzle and squeeze it into each of the cupcakes. Finally, top with a chocolate flakes.
To make the cream, combine anise and toffee in a mixing bowl and add to the creamy cheese. Mix with a spatula in a rolling motion to reduce the bubble as much as possible.
Refrigerate each cupcake for at least 4 hours after decorating with cream.
To make the flakes, melt the chocolate in a double boiler at 120° F (50° C) until smooth, then cool to 90° F (32° C). Pour it onto a piece of parchment paper and spread it thinly with a spatula. Cut 1x1-inch (3x3-cm) squares and place a weight on top to prevent warping when crystallising.
To complete the decoration, place the toffee in a pastry bag fitted with a nozzle and squeeze it into each of the cupcakes. Finally, top with a chocolate flakes.
