Thursday, 18 de April de 2013

Açai cupcakes


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?

Juliana Morgado

I’m a journalist with more passions than time can allow me to have. I have found in the kitchen my paradise, my resting place after a long and exhausting day. It’s my addiction, really. Not only cupcakes but anything that I find interesting, challenging or fun to do. Despite the blog’s name, it’s not all about cupcakes. I love cooking risotto, of all kinds, and I simply love any recipe with cheese.

Cupcakeando’s History

I’m not sure when or why I started to cook. My memories are of my mother putting me in the kitchen and teaching Brazilian white rice and her awesome pomodoro sauce for spaghetti, with fresh tomatoes just the way only she can do. All I know in the kitchen I’ve learned by one way: practice. My recipes are created from my head and implemented with the tests I run, or even meticulously measured from trusted sources.
I have a true passion for cupcakes, because I believe they represent everything that’s good in the kitchen: butter, sugar, cuteness, dedication and creativity. Everything in the right amount for one person.
I enjoy experimenting with these little ones, and finding out new ways do decorate them. When I have nothing better to do, I start researching and studying recipes, theories and decorations for cupcakes. Yeah, study, that’s right.
The blog is also a place for my second passion: photography. I’m that person who keeps looking for angles and shots while walking on the park. I also study the art of photography through websites and books.

The Name

Cupcakeando means, roughly, cupcakeing in Portuguese. The noun “cupcake” is in a verb tense that most well-schooled Brazilians hate because it means an action that will never stop. That’s precisely my intention. I don’t have any wish to stop my cupcake factory anytime soon, or even stop cooking in general. If I don’t have anymore orders, it will be for friends. If my friends get sick of it, it will be for my family. When my family says “ENOUGH”, it will be for myself (and maybe for my Siberian husky and my Pembroke corgi). Because that’s what I love to do and what makes me truly happy.


All photos and texts on this website are produced by Cupcakeando, unless specified otherwise. They represent a lot of work and effort. In case you want to use any photo or text from this website, please make sure to link back to me or even get in touch with me before anything. I’ll be glad to help, but it’s important to give the proper recognition. :)

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