The cupcake is intended for one person and is a cake with a diameter of 5-6 centimeters and weighing 65 grams. Literally means "cake in a cup". Cupcakes are prepared from biscuit dough with a wide variety of additives. Protein cream cooked in a water bath, in my opinion, is one of the best options because it keeps its shape perfectly. This allows you to beautifully decorate the cake.
Prepare the ingredients for making cupcakes.
Sift flour and cocoa powder into a bowl. Add baking powder and stir.
Pour sugar and water into another bowl, stir.
Pour in refined sunflower oil.
Gradually pour the water, sugar and butter into the dry dough ingredients and mix thoroughly. There should be no lumps.
Fill the cupcake tins with the prepared dough.
Bake the cupcakes in an oven preheated to 175-180 degrees for 30-35 minutes. Check readiness with a dry wooden stick.
Prepare the meringue. Put two proteins in a bowl, add sugar and a pinch of citric acid.
Beat a little with a mixer to mix the proteins with the sugar.
Prepare the meringue in a water bath. Pour water into a saucepan and bring to a boil. Place a bowl of egg whites and sugar in a pot of water. The bottom of the bowl should not touch hot water. Beat the whites for 7-8 minutes, until the mark from the mixer becomes clear.
Remove the bowl from the pan and beat the egg whites for another 4-5 minutes. You should get a persistent, dense, shiny mass, similar to marshmallows.
Place the meringues on the cupcakes using a cooking bag with attachment and serve. In half the meringue, I added honeysuckle juice, coloring it pink.
Categories: Diet recipes