Cupcakes with raspberry cream & coconut meringue

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). Place two baking cups, one inside the other, in the hollows of a muffin tray (for 12 cups). For the dough, wash the orange hot, finely grate the peel.

2. 2

   Squeeze the juice. Measure out 5 tbsp., set aside 1 tsp. of juice. Separate 2 eggs. Put the egg whites aside in a cold place. Cream 250 g butter, 1 pinch of salt, brown sugar and vanilla sugar.

3. 3

   Stir in 4 eggs and 2 egg yolks bit by bit. Mix flour, baking powder and orange zest, alternately stir in milk and 5 tbsp. orange juice briefly. Spread the dough evenly in the moulds and bake in a hot oven for 15-17 minutes.

4. 4

   For the coconut cupcakes, beat the egg whites and 1 teaspoon orange juice until very stiff, then add sugar while continuing to beat. Take the baking tray out of the oven. Spread the beaten egg whites on 6 cupcakes as a large tuff and sprinkle with coconut chips.

5. 5

   Bake all cupcakes for another 8 minutes. Let them cool down.

6. 6

   For the raspberry cream, pass the jelly through a fine sieve. Whip 250 g butter and icing sugar for about 15 minutes until thick and creamy white. Stir in half the jelly. (Important: Butter and jelly must have the same temperature.) Spray cream onto the 6 cupcakes without meringue (see

7. 7

   tip below). Sprinkle with rest of jelly.

Nutrition Facts

KCAL
600 kcal

CARBS
55 g

FATS
39 g

PROTEINS
7 g