Recipe

Newtree California Sun Chocolate Cupcake with Pistachio and Apricot

Lay on a California beach, the warmth of the sun sticking to your skin, the smell of pistachios and apricots brought by the wind and this happiness punctuated by chocolate. This is the journey that Pikastaste offers you with this recipe of Newtree California Sun Chocolate Cupcake with Pistachio and Apricot. A recipe with a chocolate and roasted pistachio icing.

Preparation and cooking time: 60min – for 6 people

Ingredients:

For the cupcakes:

• 1 tablet of Newtree California Sun Chocolate 80g
• 75g flour
• 75g almond powder
• 50g brown sugar
• 1 ½ teaspoons baking powder
• 2 eggs
• Half a plain yoghurt
• 1 tablespoon of milk
• 3 tablespoons of apricot jam
• A few crushed pistachios

For the icing:

• 100g of Newtree Haute Cuisine Dark Chocolate Drops
• A knob of butter

For the toppings:

• A few pieces of apricots
• A few crushed pistachios

Preparation:

For the cupcakes:

• Preheat the oven to 180°.
• Put the flour, almond powder, sugar and yeast in a bowl.
• Add the eggs and yogurt and mix well.
• Add the apricot jam and mix.
• Bake a bar of Newtree California Sun chocolate in a water bath and add it to the mixture.
• Finally add the spoonful of milk and stir gently.
• Add the crushed pistachios.
• Place the mixture in 6 muffin/cupcake tins.
• Bake for 20 minutes.
• Turn out and let cool.

For the frosting:

• Melt the Chocolate Newtree Drops in a saucepan, add the butter, stir to combine.
• Spread over cakes with a spatula or piping bag.
• Allow to cool so the frosting hardens.

For the toppings:

• Sprinkle the cupcakes with crushed pistachios and arrange apricot pieces.
• After the cupcakes are set, chill them.
• Bring to room temperature a few minutes before eating.

Bon appétit !