Cupcakes with cuberdons

Conical in shape, made from sugar and gum, hard on the outside and runny on the inside, cuberdons have a childhood flavour that’s very local. There are many flavours of cuberdon, but the traditional one has a raspberry flavour, which gives it its pretty purple colour. That’s the flavour we’ve used in this original, gourmet recipe with a Belgian twist.

Ingredients (for 4 cupcakes)

2 Columbus egg whites
1 whole Columbus egg
75 g sugar
60 g butter
35 g sifted flour
7.5 g baking powder
1 pinch of salt
75 g mascarpone
cuberdon syrup

Preparation

Pour the sugar into a bowl. Add the whole egg and mix with a whisk.
Then add the flour and baking powder and mix. Finish with the softened butter and mix again.
Place the egg whites in a bowl and add a pinch of salt. Beat the egg whites until stiff and add to the mixture.
Pour the batter into cupcake moulds and bake in an oven at 170°C for 10 minutes.
Make a cream with the mascarpone and cuberdon syrup. A few spoonfuls of syrup are enough, but you can add more if you want a stronger flavour. It’s best to taste while you’re making it.
Pour the mixture into a piping bag and set aside in the fridge.
Arrange the cream on the cupcakes and serve.