Protein cream for cupcakes
Description
Making chocolate cupcakes with meringue frosting is very easy, and the result is beautiful, impressive, and delicious. Check out the step-by-step recipe and enjoy baking!
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
In a mixing bowl, break two eggs, add 100 grams of sugar and a pinch of salt.
- 3
Step 3
Beat until fluffy.
- 4
Step 4
Mix the flour, baking powder, and cocoa, gradually adding them to the egg mixture, and beat the batter.
- 5
Step 5
Add sour cream to the dough.
- 6
Step 6
Beat the batter with sour cream until smooth.
- 7
Step 7
Place paper liners into the baking pan, fill them with batter, and bake for 25–30 minutes at 180°C. Check for doneness with a wooden skewer.
- 8
Step 8
While the cupcakes are baking, prepare the meringue frosting. To do this, set up a double boiler. Once the water is boiling, place a heatproof bowl on top, pour in the egg whites from two eggs, add 160 grams of sugar, optionally add vanilla, and stir constantly for 7 minutes. Important! The bottom of the bowl with the egg whites and sugar must not touch the water.
- 9
Step 9
After 7 minutes, remove the bowl from the heat and start beating the egg whites.
- 10
Step 10
Beat until stiff peaks form and until cooled; as soon as the cream thickens and leaves distinct ridges, transfer it to a piping bag with a nozzle, as it begins to dry quickly.
- 11
Step 11
While the cream was being prepared, the cupcakes were baked.
- 12
Step 12
You can immediately pipe the meringue cream onto them using a pastry bag.
- 13
Step 13
Place a berry (cherry, sour cherry, raspberry, or strawberry) in the center of the frosting, and the cupcakes are ready to serve. The frosting stabilizes very quickly and dries almost immediately, remaining tender inside and not sticking to your hands at all. A very pleasant cream—highly recommend trying it!