Chicory Cupcakes

Cupcake batter

(adapted from Joy of Baking)

113 g butter
130 g sugar
3 large eggs
210 g flour
1 1/2 tsp backing powder
1/4 tsp salt
30 ml milk
30 ml cooked root chicory*

Cream the butter and sugar, add eggs one by one, and beat well again. In separate bowl combine flour, backing powder and salt, and add to the butter mixture. Mix in milk and chicory.

Bake in a preheated oven for about 20 minutes on 180°C.

Frosting

60 g butter
1 cup brown sugar
10 Tbsp powdered sugar
1/4 cup milk
250 ml heavy cream

Melt butter on low heat, add brown sugar and cook until it boils. pour in hot milk, remove from heat and gradually stir in powdered sugar. Let cool in the fridge.

Beat heavy cream and then beat in the butter mixture.

If necessary, add 2 tsp of gelatin dissolved in some water.

*Boil 500 ml water and 2 Tbsp root chicory powder. Leave for a few hours and then separate liquid from sediment. Keep in the fridge and use it with sugar to "season milk".

Note: This is a part of Cupcakes Spectacular 2008 event.

More cupcakes recipes:

Hibiscus marshmallow cupcakes

Orange cupcakes with green pine needles frosting