Cupcakes with cocoa meringue

Name: Cupcakes with cocoa meringue
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 100 g white chocolate; 125 g Butter; 5 Eggs (size M); 300 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 200 g Flour; 4 TABLESPOONS Milk; 1 coated Tsp Baking Powder; 2 TABLESPOONS Cocoa powder; 12 Paper baking cups

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

100 g white chocolate
125 g Butter
5 Eggs (size M)
300 g Sugar
1 package Vanillin sugar
1 pinch Salt
200 g Flour
4 TABLESPOONS Milk
1 coated Tsp Baking Powder
2 TABLESPOONS Cocoa powder
12 Paper baking cups

Directions

1
Roughly chop the chocolate. Melt butter and chocolate in a saucepan over low heat while stirring, remove from the heat and pour into a mixing bowl. Separate 3 eggs, chill the egg white.
2
Add 150 g sugar, vanillin sugar, salt, egg yolks, 2 eggs, flour, milk and baking powder. Mix with the whisk of the hand mixer to a smooth dough. Place paper baking cups in the hollows of a muffin tray (12 hollows).
3
Pour in the dough and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 15 minutes. Beat the egg whites until stiff, adding 150 g sugar. Sift the cocoa over the egg whites and fold in.
4
Pour the mixture into a piping bag with perforated spout. Increase the temperature of the oven (electric oven: 200 °C/ circulating air: 175 °C/ gas: level 3). Take out the muffins, spray meringue mixture in tuffs onto the muffins.
5
Put the muffins back in the oven and bake for 5-6 minutes. Remove muffins from the oven and let them cool on a cake rack.