Description

Vanilla cupcakes with caramel and meringue
Tender cupcakes with a delicious filling of salted caramel and delicate protein "cap".

Ingredients

  • Butter

    50 g

  • Yogurt

    70 g

  • Flour

    100 g

  • Chicken egg

    1 piece

  • Sugar

    100 g

  • Vanilla essence

  • Leavening agent

    5 g

  • Cream

    135 g

  • Sugar

    90 g

  • Glucose syrup

    50 g

  • Salt

  • Butter

    40 g

  • Egg white

    3 piece

  • Sugar

    150 g

  • Salt

    1 pinch

  • Citric acid

    1 pinch

  • Vanilla essence

Cooking

step-0
All products must be at room temperature. Sift flour with baking powder.
step-1
Soft butter TM "Ecomilk", sugar and essence, beat with mixer 3-5 minutes. Add the egg and whisk until white air masses in approximately another 3 minutes.
step-2
Parts alternately add flour and yogurt, after each addition of flour or yogurt stir the mass. It turns out that this pastry.
step-3
Paper muffin cups to fill the test part 1/3, about 40g. The dough rises when baking very well. Paper capsules for cupcakes before you fill the dough or paste in silicone molds or in metallicheskie a muffin tin. Bake in a preheated 180 degree oven for 25-30 minutes, until dry splinter.
step-4
When baking the cupcakes, prepare the caramel. Sugar and glucose syrup to bring in a deep thick-walled pan until caramel, about 3 minutes on high heat I have left, it is possible to prevent the sugar syrup with a wooden spatula. Once the sugar has become the color we need to add the boiling cream with butter TM "Ekomilk" (be careful... very foam and may splatter). So the dishes need to choose Tolstoganova and high. Cook to 106 degrees, in the process add salt to taste, cool.
step-5
While cupcakes are cooling prepare the cream "Wet kiss": proteins, sugar, citric acid and salt mix in a large bowl, put in a water bath where already boiling water on medium heat. Proteins mix with sugar, salt, citric acid, put everything in a water bath where already boiling water, the bottom of the bowl with a protein should not touch the boiling water, beat on high speed of mixer for 10-15 minutes until a stable pattern on the cream. the process of whipping the meringue, add vanilla essence to taste. Remove the meringue with Bani and beat 3-5 minutes.
step-6
The cooled caramel and cream shift into a pastry bags with nozzles. Caramel with a nozzle with a round hole, cream with any curly head, I have a large closed star.
step-7
The cooled cupcakes using the installer to remove the core from apples in the middle to make a hole.
step-8
To fill the hole in the cupcakes with caramel, decorate the top with cream.
step-9
That cupcake looks in the cut)
Comments and reviews

Leave a comment or a recipe review

Leave comments can only registered users.

Register, or Login if you are already registered.