This is an American recipe that when you eat it you will realize how fluffy and soft it is. These cupcake hit-hat will conquer your palate. Do not wait any longer and prepare them!
Learn more about Jorge Gómez
Ingredients16 portions
Preparation
Preheat oven to 160 ° C.
Prepare a buttermilk with milk and vinegar or lemon.
Pass through a colander all the powders, except sugar
Acremer the butter for 3 minutes in the blender .
Add the eggs to butter 1 to 1 waiting for the first one to integrate.
Add the sugar.
Add the flour and buttermilk little by little.
Bake at 160ºC for 20 minutes.
Preparation of the Merengue: Beat the whites and the pinch of salt until stiff.
Place the water with the sugar over medium heat until a syrup is made. Move constantly.
Beat the whites and add the syrup in the form of string.
Place the meringue in the cupcakes and freeze for 15 minutes.
Chocolate Coverage: Melt the butter and chocolate in a bain-marie or microwave and empty the mixture in a tall cup or glass.
Cover with the chocolate in the meringue part of the cupcake upside down, to cover it completely.
Refrigerate the cupcakes and enjoy.
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