Black Cupcake with tomato-flavoured Cream


Black Cupcake with tomato-flavoured Cream


Black Cupcake with tomato-flavoured Cream

Difficulty: Hard

Preparation time: 35 min

Doses (8 people)

  • Ingredients
    • Activated Carbon 1 teaspoon
    • Baking yeast 1 little bag
    • Cream 500 g
    • Eggs 3
    • Flour 200 g
    • Liquid fresh Cream 1lt
    • Potato starch 100 g
    • Powdered sugar 1 tablespoon
    • Seed oil 200 g
    • Sugar 250 g
    • Vanilla powder 1 little bag

For this recipe we used:

Tomato Juice
250 ml


Beat the eggs and the sugar in a kneader. Gradually add flour, active carbon (to give it a black colour), potato starch, yeast and vanilla powder. Blend bottom-up while adding seed oil. Pour the  mixture in a sac-a-poche and fill some muffin molds at 2/3 of their capacity. Bake for 20 minutes at 170°.
To prepare the Tomato cream, whip the cream and Pomì Juice in a bowl with an electric whisker, adding also the powdered sugar. Make sure the ingredients are very cold, in order to gain an extra-frothy and compact cream.
Let it rest in the fridge for 10 minutes, then decorate the cupcakes with it, using the sac-a-poche again.