Cupcakes with protein cream
6 servings
45 minutes
Cupcakes with meringue frosting are an exquisite treat of American cuisine, combining tender sponge cake with a fluffy sweet cream topping. The history of cupcakes dates back to the 19th century when homemakers baked miniature pie portions for convenience. In this recipe, the batter is divided into two parts, one enriched with cocoa, creating a beautiful contrast in flavor and color. The meringue frosting whipped over a water bath becomes stable, soft, and smooth. Its lightness, sweetness, and slight tartness from citric acid make it an ideal complement. These cupcakes are perfect for festive occasions, tea parties, and as a refined dessert with coffee.
1
Beat room temperature butter with 200 grams of sugar, add eggs one at a time while continuing to beat, add milk, then add sifted flour and baking powder.
- Butter: 110 g
- Sugar: 400 g
- Chicken egg: 1 piece
- Milk: 100 ml
- Wheat flour: 200 g
- Baking powder: 2 teaspoons
- Vanillin: to taste
2
Divide the dough into two parts, adding 2 tablespoons of cocoa to one part. Pour into molds and bake in a preheated oven at 180 degrees for 25-30 minutes.
- Cocoa: 2 tablespoons
3
Cream: mix egg whites with a glass of sugar and citric acid, place in a water bath and beat until stiff peaks form, remove from heat and continue beating for 3-5 minutes.
- Egg white: 4 pieces
- Sugar: 400 g
- Citric acid: 0.5 teaspoon
4
Decorate the cooled cupcakes with chilled cream. The cream holds its shape well.