Cupcakes: Black Currant Meringue Butter Cream

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
3 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 12
  • 275 g Flour
  • 3 TSP Baking Powder
  • 2 Eggs (size M)
  • 275 g Sugar
  • 1 pinch Salt
  • 1 package Vanillin sugar
  • 275 g soft butter
  • 250 ml Buttermilk
  • 100 g blackcurrant jam
  • 12 Paper baking cups

Directions

  1. 1

    Mix flour and baking powder. Separate the eggs. Mix egg yolks, 150 g sugar, salt, vanillin sugar, 125 g butter and buttermilk. Carefully fold in the flour mixture. Line the recesses of a muffin tray (12 troughs) with paper cups and spread the dough in them

  2. 2

    Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Let muffins rest for about 5 minutes. Carefully remove from the tray. Let them cool down

  3. 3

    Whisk the egg whites and 125 g sugar with the whisk of the hand mixer on a hot water bath until the sugar is dissolved. Take the mixture down and continue stirring until it has cooled down and forms firm peaks. Gradually add 150 g butter while stirring. Fold in jam. Spread the finished cream over the cupcakes

  4. 4

    Waiting time approx. 1 hour

Nutrition Facts

KCAL
390 kcal
CARBS
46 g
FATS
21 g
PROTEINS
4 g