There’s one thing that attracts me in cupcake recipes and it is a crazy ingredient. Like, avocado or bacon, Or açai. Isn’t it crazy to bake an açai cake? I was up for the challenge.
Fact is I hate açai. That wet sand feel in my mouth gives me the chills and I always get sick with it. But I understand why people love it so much, besides the benefits for our body. Did you know açai is considered one of the 10 most healthy foods in the world? And we, Brazilians, have tons of plantations of açai berries. That’s really cool to know!
I decided to try this recipe so I could participate in Quitutes da Andréa’s challenge, a partnership with CupoNation. The prize is a food processor. Guys, I’ve wanted a food processor for so long I gave up, and know I walk around hoping to find one on the streets, on my way to the grocery store or something. The challenge deadline is the 24th and I encourage you to join (you must live in Brazil to do so).
The challenge required a creative cupcake, so I had no doubt: açai cupcake. The cake is quite dense and the açai berry flavor is very subtle, but the frosting gives it an extra kick!
Açai Cupcake
Yields: 12 cupcakes
1 cup + 2 tablespoons (250g) sugar
150g butter
2 eggs
1 egg white
1 teaspoon vanilla extract
1 cup açai berry puree or pulp
1/2 cup milk
2 1/4 cups (250g) flour
1 tablespoon baking powder
1/4 teaspoon salt
1 – Preheat your oven to 350˚C. In a medium bowl, sift together flour, baking powder and salt.
2 – Beat butter and sugar until it’s pale and fluffy. In another bowl, mix the açai berry puree or pulp and the milk.
3 – Beat in one egg at a time, and also the egg white.
4 – Alternate the addition of the dry and wet ingredients, ending with the wet. The açai pulp must be liquid. Make sure it’s not a bit frozen! Beat once more, but be careful not to overbeat.
5 – Divide the batter between 12 cupcake liners and bake for 16 minutes, or until a toothpick inserted in the center comes out clean.
Açai Buttercream
1/2 IMBC recipe
4 tablespoons açai berry puree or pulp
1 – Make the buttercream according to recipe. Add the açai puree or pulp tablespoons afterwards, tasting and checking the consistency. For me, 4 was enough.
You can then sprinkle some granola and sliced bananas on top, like I did, and pretend that it’s a big bowl of açai!
Which unusual cupcake flavor have you ever tasted?
