For cupcakes use brown sugar from the Mistral, it is perfectly suited for baking, using cocoa. For the dough you need: sugar RUB with soft butter, leave for 10 minutes to dissolve the sugar. Then stir in the eggs, add the milk. Stir until smooth. Sprinkle cocoa on top the sifted flour, baking powder. (you can sift the flour together with the cocoa powder and baking powder!). Knead the dough, it will be lush and smooth.

Sort tins (fill 2/3 of the height of the ramekins). Bake 10-12 minutes (cookie cutters 80 ml) or 15-18 minutes (molds 125 ml) or 22-25 minutes (tins 250 ml) at 180 ° C until the samples on dry Lucino. Allow to cool in the form for 3-4 minutes, remove from the mold and can be decorated with warm, as we use a protein cream.

Prepare a cream to the Swiss meringue. 100 g protein whisk until soft peaks form. Further, the protein bowl set over a saucepan of boiling water, add 200 g sugar and continuously beat with a mixer at first on low speed (about 4 minutes), then high (about 4 minutes). During this time, the mixture of liquid will be quite dense and will increase in volume and become white, the cream is going to a dense lumpy at the edges of the pan. Remove the cream from the water bath, add 1/2 teaspoon of lemon juice and continue whisking at high speed for a few minutes. The cream is ready, decorate the basket according to your taste. Decorated with cream tarts left on the table for a few hours in a dry place cream on top is slightly dry, but the inside will remain air! Bon appetit!