Description
Light, airy, melt in your mouth cupcakes a nice, pale blue and pale pink floral glaze will transfer to summer memories, endless warmth and riot of colors... I Want to add that cupcakes with a slightly perceptible acidity and rich sweet glaze form a very harmonious tandem.
Ingredients
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Brown sugar
0.333 cup
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Chicken egg
2 piece
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Flour
0.5 cup
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Vegetable oil
0.25 cup
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Salt
1 pinch
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Hibiscus
10 g
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Leavening agent
0.25 tsp
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Water
100 g
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Flowers
4 g
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Hibiscus
7 g
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Powdered sugar
1 cup
Cooking
10 grams of hibiscus grind in a coffee grinder. We will need 1 tablespoon of crushed tea.
Break the eggs by adding cane sugar and dried hibiscus. Beat with a mixer at high speed for about 5 minutes to increase the weight 3 times. The mixture should be a pale blue color.
Gradually add the beaten eggs to the sifted flour with baking powder and salt, stirring gently with a spatula.
Then the dough pour in the oil and mix gently to obtain a smooth mass. Pour into greased tins and bake in a preheated 190 degree oven for 15 minutes until tender. Allow to cool.
Pour boiling water over hibiscus and Linden flowers (I have an approximate aspect ratio), let it brew. Take 3 tablespoons of the cooled infusion and mix with a whisk with the icing sugar (powder you may need more depending on what You wish to obtain consistency).
Frosting to put on cupcakes. Top as desired sprinkle with lemon zest and dried mint.
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