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Leila Lindholm's High Hat Cupcakes
Nb persons: 12
Yield:
Preparation time:
Total time:
Source: Good Mood Food Blog
| These fantastic-looking cupcakes should be served cold. You can keep them in the fridge for about three days, but cover them carefully in clingfilm to keep them fresh. They are the yummiest of cupcakes. 3 organic eggs | |
| 225g | caster sugar |
| 1 teaspoon | vanilla sugar |
| 50g | unsalted butter |
| 100ml | sour cream |
| 2 tablespoons | baking powder |
| 2 tablespoons | cold coffee |
| 210g | plain flour |
| 4 tablespoons | good quality cocoa powder |
| 1 pinch | salt |
| 100g | good quality dark chocolate, (70% cocoa solids) |
| For the meringue topping 6 organic egg whites | |
| 850g | caster sugar |
| Juice of 1 lemon | |
| 2 teaspoons | vanilla sugar |
| For the chocolate coating | |
| 350g | good quality dark chocolate, (70% cocoa solids) |
| 3 tablespoons | vegetable oil |
Prepare the cupcakes according to the basic recipe.
Preheat the oven to 175oC/350oF/Gas Mark 4.
Beat together the eggs, butter and vanilla sugar until pale and fluffy.
Mellt the butter, add the sour cream and coffee and blend with the egg mixture.
Mix together the flour, baking powder, cocoa powder and salt and carefully fold into the mixture.
Chop the chocolate coarsely and melt it in a bowl set over a pan of simmering water. Add the the mixture.
Put paper cases in a muffin tin and pour in the mixture until the cases are two-thirds full.
Bake in the centre of the preheated oven for about 15 minutes. Leave to cool.
In a stainless steel bowl mix together the egg whites, caster sugar and lemon juice. Beat by hand for about 1 minute until fluffy.
Rest the bowl over a pan of boiling water. Beat until the sugar crystals have dissolved and the mixture has a consistency as fluffy as meringue. You should see the trail from the whisk to them foam.
Remove the bowl from the pan and beat the vanilla sugar into the foam. Use a hand-held electric beater to mix the meringue for a few minutes until it is thick and cool.
Put the meringue in a piping bag with a round nozzle and pipe the meringue on top of the cupcakes in spirals. Leave about 1cm around the edges.
Leave to set in the fridge.
Make the chocolate coating. Chop the chocolate and melt it with the vegetable oil in a bowl set over a pan of simmering water.
Pour the chocolate into a small bowl and leave to cool.
Take the cupcakes out of the fridge and dip each peak in the chocolate. Brush on additional chocolate if there are any gaps.
Leave to set on a plate in the fridge for about 30 minutes.
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