Cupcakes aux pépites de chocolat, chantilly au matcha et à la chlorophylle
Un jour de retard dans cette publication plutôt verte (St Patrick’s day) mais avec toutes les recettes trèèèès en retard qu’il me tarde de publier, on ne va pas en faire tout un plat… 😉
Ingrédients (pour 8 cupcakes standards)
La base
60 g de beurre
40 à 50g de sucre de canne
1 œuf
110 g de farine (ici sans gluten)
1/2 sachet de levure chimique (1 cc)
70 ml de crème liquide ou de lait (ici végétal)
1 pincée de sel
Pépites de chocolat
Déco
20cl de crème liquide entière à 30% de matières grasses
20g de sucre
1 cc de thé matcha
1 pointe de couteau de chlorophylle
Préparation
Les cupcakes
1. Préchauffez le four à 180°C. Placez des caissettes en papier dans vos moules à muffins.
2. Crémez le beurre et le sucre jusqu’à obtention d’une texture homogène.
3. Ajoutez l’œuf et mélangez.
4. Versez la farine, le sel et la levure en alternance avec la crème liquide et enfin les pépites de chocolat. Mélangez.
5. Remplissez vos caissettes en papier aux trois-quarts et faites cuire 15 à 20 minutes.
Déco
- Préparez la chantilly en montant la crème bien froide au batteur avec 20 g de sucre ouis sur la fin ajouter le thé matcha et la chlorophylle.
- Une fois les cupcakes refroidis, coiffez-les chantilly verte à l’aide d’une poche à douille cannelée (ici la douille 2D de Wilton) puis décorez selon vos envies.
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