Cupcakes: pointed hat

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

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

KCAL
410 kcal

CARBS
58 g

FATS
17 g

PROTEINS
6 g