Cupcakes: pointed hat

Benton Mccarty
5 1
75 mins
75 mins


Servings: 12
  • 275 g Flour
  • 3 TSP Baking Powder
  • 3 Eggs (size M)
  • 150 g Sugar
  • 1 pinch Salt
  • 1 package Vanillin sugar
  • 125 g soft butter
  • 250 ml Buttermilk
  • 250 g extra fine sugar
  • 3 TABLESPOONS Lemon juice
  • 150 g Dark chocolate coating
  • 30 g Coconut oil
  • 12 Paper baking cups


  1. 1

    Mix flour and baking powder. Separate eggs, whisk yolks. Stir in sugar, salt, vanilla sugar, butter and buttermilk. Carefully fold in the flour mixture. Line the hollows of a muffin tray (12 hollows) 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, extra-fine sugar and lemon juice with the whisk of the hand mixer over hot water until the beaten egg whites are firm. Remove from water bath and continue beating for 5-10 minutes until the beaten egg whites are firm and have cooled down. Pour the mixture into a piping bag with a perforated spout. Spray a large tuff onto each cupcake. Chill the cupcakes for about 30 minutes, so that the beaten egg white is firm.

  4. 4

    Chop the chocolate coating. Dissolve coconut oil and chocolate coating over a warm water bath. Remove the couverture from the water bath and let it cool down a little. Spread the liquid chocolate coating over the cupcakes

  5. 5

    waiting time approx. 1 1/2 hours

Nutrition Facts

410 kcal
58 g
17 g
6 g