CUPCAKE
PITAHAYA AND LAVENDER
INGREDIENTS
MASS
- 250 gr flour.
- 250 gr of butter.
- 1 1/2 teaspoons of baking powder.
- 1/2 teaspoon of salt.
- 2 tablespoons lemon zest.
- 4 tablespoons of milk.
- 250 gr of sugar.
- 2 dragon fruit.
- 4 eggs.
- Lavender.
- 1 whipping cream.
- C/N yellow dye.
PREPARATION
- Preheat the oven to 190°C.
- Cream the butter with the sugar.
- Add the sugar, flour, salt, eggs, milk and the puree of 1 pitaya.
- Divide the mixture into the cups.
- Bake for 15 minutes, turn the can over, finish cooking for 3-7 minutes.
- Remove from oven and let cool.
- Fill with puree of 1 pitaya.
- Decorate with lavender-scented whipped cream.
Tip
An ice cream scoop will help you scoop the same amount of batter into each scoop.
