Keep Calm and Have a Cupcake

I love to experiment with exotic fruits in the kitchen, each time that I have the chance to buy them. This week I decided to try the longan fruits. The longan fruits are very small and when are shelled, resemble to an eyeball. The black seed can be seen through the translucent flesh like a iris and it’s actually pretty big in comparison with the size of the fruit.  I must admit that after the fruit is shelled, the look it’s not so appealing as for other exotic fruits. But, don’t be scared, just taste it, and you’ll know then, that it is something edible. The taste it is very sweet and it resembles to the grape’s taste, but still its quite different.

Longan Muffins with White Chocolate
– 3 eggs
– 70 gr butter
– 70 gr white unsweetened chocolate
– 120 gr white chocolate semi-sweet
– 100 gr flour, sifted
– 100 gr caster sugar
– half teaspoon bicarbonate of soda
– pinch of salt
– 50 gr longan fruits, shelled and without seeds

 Preheat oven to 180°C. Place in a medium bowl the white chocolate unsweetened and semi-sweet and the butter. Place the bowl on a water bath (water must be already simmering) and keep it there and stir from time to time, until the chocolate and the butter are completely melt. Set aside.

Using an electric mixer beat the eggs with the sugar. Pour the eggs mixture carefully onto the chocolate mix and stir until combined. Then stir in the flour, the bicarbonate of soda and salt. Using a blender mix the longan fruits until you’ll obtain a dip. Add the longan dip in the chocolate mix and stir well. Pour the mixture into muffin papers. Bake for 25 minutes or until a skewer inserted in centre comes out clean.

Vanilla glaze
– 100 gr crystal sugar
– 1 tablespoon milk
– 3 drops of vanilla extract
– 2 drops of liquid yellow food coloring
– yellow and white nonpareils

In small bowl, stir together sugar, milk and vanilla extract until sugar is completely dissolved. Add food coloring and stir until color is uniform.  Use immediately to glaze muffins.  Sprinkle on nonpareils.