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.