Cupcakes with meringue
Description
The recipe won’t take much time. The cupcake is meant for one person and is a pastry about 5–6 cm in diameter and 65 g in weight. Literally it means “cake in a cup.” Cupcakes are made from sponge batter with all kinds of mix-ins. Meringue buttercream made over a water bath is, in my opinion, one of the best options because it holds its shape very well. That lets you decorate the pastry nicely. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients for making cupcakes.
- 2
Step 2
Sift the flour and cocoa powder into a bowl. Add the baking powder and mix.
- 3
Step 3
In another bowl, add the sugar and pour in the water, then mix.
- 4
Step 4
Pour refined sunflower oil.
- 5
Step 5
Gradually pour the water with sugar and oil into the dry dough ingredients and mix thoroughly. There should be no lumps.
- 6
Step 6
Fill the cupcake liners with the prepared batter.
- 7
Step 7
Bake the cupcakes in an oven preheated to 175–180 °C for 30–35 minutes. Test for doneness with a dry wooden skewer.
- 8
Step 8
Prepare meringue. Put two egg whites in a bowl, add sugar and a pinch of citric acid.
- 9
Step 9
Beat briefly with a mixer to combine the egg whites with the sugar.
- 10
Step 10
Prepare the meringue in a water bath. Pour water into a saucepan and bring it to a boil. Place a bowl with the egg whites and sugar over the saucepan of water. The bottom of the bowl must not touch the hot water. Beat the egg whites for 7–8 minutes, until the trail left by the mixer is distinct.
- 11
Step 11
Remove the bowl from the saucepan and beat the egg whites for another 4–5 minutes. You should get a stiff, dense, glossy mixture resembling marshmallow.
- 12
Step 12
Using a piping bag with a tip, pipe the meringue onto the cupcakes and serve. I added honeysuckle juice to half of the meringue, which turned it pink.