Description
Delicate, light and flavorful sponge cupcakes!
Ingredients
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Chicken egg
4 piece
-
Butter
125 g
-
Sugar
100 g
-
Powdered sugar
2 Tbsp
-
Cherry
100 g
-
Peach
1 piece
-
White chocolate
100 g
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Milk
2 Tbsp
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Potato starch
50 g
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Flour
4 Tbsp
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Leavening agent
1 pack
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Essence
Cooking
Cherries and diced peaches good roll in starch.
Melt chocolate with milk and cherry essence (can not add) in a water bath and allow to cool to room temperature.
Proteins separated from the yolks and whisk in a thick foam on medium speed of mixer.
Gradually add the powdered sugar and increasing the speed of the mixer to maximum and beat until "firm peaks".
Yolks, softened (!) butter and sugar beat until the volume increases by half, and full dissolution of sugar.
Into the yolk mixture add chocolate and baking powder. Knead until smooth.
Mix with beaten egg whites (movements "from below upwards").
On the edge of the dough gradually add peach and cherry.
Then add gradually the sifted flour and knead until smooth (all also gently bottom-up).
Tins of grease and sprinkle with flour (even if You use silicone molds) or get paper forms. Fill 2/3 (in great shape I had a test only on half).
Bake in a preheated 180 degree oven for 25 (small form) and 40 minutes (large). The first 20 minutes the oven do not open! Then allow to cool in the molds and remove.
Enjoy!
Here's how they look in context. Bon appetit!
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