Sweet basil cupcakes with white chocolate and yogurt glaze
Ingredients
- Milk, 120 ml
- Butter, 100 g
- White chocolate, 70 g
- Wheat flour, 120 g
- Sugar, 90 g
- Baking powder, 1/2 teaspoon
- Baking soda, 1/4 teaspoon
- Salt, a small pinch
- Basil, 1 pot
- Egg, 1
Yogurt glaze
- White chocolate, 60 g
- Natural yogurt, 2 tablespoons
Decoration
- Chopped pistachios
- Basil leaves
Preparation
Preheat the oven to 160°C. Prepare 8 paper liners, each with a capacity of 125 ml, and place them in a muffin tin.
In a saucepan, pour the milk, add the butter and the white chocolate broken into pieces. Stir over low heat until the ingredients melt and combine into a single mass. Let cool.
Sift the flour with the baking powder and baking soda into a clean bowl, add the sugar and salt, and mix.
In a blender, place the basil leaves, pour in the cooled mixture from the saucepan (it can be warm), and blend until smooth. Then add the egg and blend briefly (2 seconds).
Pour the green mixture into the bowl with the flour and gently mix with a spoon until smooth.
Fill the liners with the batter, leaving about 1/2 cm at the top for the batter to rise. Place in the oven and bake for 25 minutes or until a toothpick inserted comes out clean. Remove and let cool.
Yogurt glaze: melt the white chocolate, add the yogurt, and mix. Drizzle over the cupcakes, sprinkle with pistachios, and garnish with a basil leaf.
