The recipe makes about 40 cupcakes (I got even more turned), with a diameter of 5cm. so, first make a chocolate shortbread dough. Dark fine Demerara sugar TM "Mistral" beat the softened butter, a splash of vanilla extract and half the beaten eggs. Mix the flour with cocoa powder, baking powder. Add to the butter mix and knead the chocolate dough. Roll into 1-2 ball, put in a package. Put into the fridge for half an hour (you can leave up to 2 hours)

The oven included warm up on 200град. Roll out the dough to 5mm thick and 5cm diameter cookie cutter cut out circles of dough. The dough spread on a floured baking sheet and put to bake for 10 minutes. Out. Immediately removed from cookie sheet to cool down faster.

Bake until the foundations of the cakes, beat the whites with fine sugar and lemon juice in a solid foam. At this stage, it is desirable to add a few drops of peppermint extract (or vanilla). I have lemon juice with mint, add it. If You don't have peppermint extract, I'll tell you how I cook it. Fresh (or valeno-dried) mint was crushed finely, put into a jar/bottle to approximately 1/3 volume and poured vodka. Insist at least 3 weeks. They say that the best extract, which stand so 5-6 years.. But, I so long never kept... Maybe next summer I'll try... so then you can drip into the dough already this infused vodka, but you can strain the solution and put into the freezer. The oil will freeze. and vodka left. Here oil is the the mint extract, which direct the most...

The next step is optional. If you want protein beanie thicker to like marshmallows, add in all the proteins or part of them diluted in water gelatin. Whisk again. As for color, in one part I added a few tablespoons of cherry jam. The color became a soft pink and another in the protein and the cherries began to appear. You can cook hats and no gelatin. They will be very soft, fluffy... Fabulous in one word.

From pastry bag (or p/et. package) cream protein wring (diameter approximately 1cm)into the chocolate base. Set to cool about 10 minutes in the refrigerator (or on the balcony, like I did).

Then melt the chocolate in a water bath with the addition of vegetable oil (or in the microwave). And draw a chocolate glaze beautiful patterns on the protein caps. I have finished two-tone glaze.

Cakes come out very sweet, very chocolate and very tender.