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Jorge

Jorge Gómez
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Recipe of Cupcakes HI-HAT
Recipe

Cupcakes HI-HAT

15 mins
20 mins
Half
38
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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

Ingredients

16 portions
  • 200 grams flour
  • 200 grams sugar
  • 100 grams butter
  • 2 eggs
  • 160 milliliters milk
  • 2 teaspoons white vinegar, It can be replaced with 2 teaspoons of lemon
  • 2 teaspoons liquid vanilla
  • 1 1/2 teaspoons baking soda
  • 1 pinch salt
  • 1/2 tablespoons baking soda
  • 3 egg whites, Meringue
  • 300 grams sugar, Meringue
  • 60 milliliters Water, Meringue
  • 1 pinch salt, Meringue
  • 300 grams dark chocolate, chocolate cover
  • 40 grams cocoa butter, chocolate cover

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.

TIPS

If the syrup comes to touch the walls of the container or the rods of the blender can crystallize.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
360.4
kcal
18.02%
Carbohydrate, by difference
49
g
16.33%
Protein
4.8
g
9.6%
Total lipid (fat)
16.4
g
25.23%
100
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Provided by USDA
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