"Christmas" Cupcakes
Fragrant, soft and tender cupcakes! As an alternative to the meringue cream, you can use sugar glaze or melted chocolate. Instead of small molds (silicone ones were used in the recipe), it is acceptable to take one large baking pan. This volume of ingredients makes approximately 20 pieces.
- Total cooking time
- not set
- Number of servings
- not set
- Recipe difficulty
- 3 / 5
Ingredients
Recipe scale: 1x
- sugar 150 g
- butter 150 g
- eggs 3
- baking powder 2 tsp
- flour 200-250 g
- mandarins 5-6
- sugar 100 g
- water 50 ml
- egg white 2
- 1/2 tsp citric acid
Instructions
Preparing the batter
Step 1 of 14
Peel the mandarins. Remove the membranes from the segments and cut them into small pieces.
Step 2 of 14
Cream the sugar and butter.
Step 3 of 14
Add the eggs and mix.
Step 4 of 14
Add the chopped mandarins and mix.
Step 5 of 14
Stir in the flour and baking powder. Knead a batter of medium thickness.
Step 6 of 14
Distribute the batter into the molds. Place them in an oven preheated to 180 degrees. Bake for 20–25 minutes.
Preparing the cream
Step 7 of 14
Pour water over the sugar. Cook over medium heat until it reaches the "soft ball" stage (after boiling, the syrup cooked for about 25 minutes).
Step 8 of 14
To check for the "soft ball test," drop a bit of syrup into cold water.
Step 9 of 14
If you can form a ball from the mixture, the syrup is ready.
Step 10 of 14
Beat the egg whites until foamy (a pinch of salt can be added for better whipping).
Step 11 of 14
Slowly pour the hot (but not boiling) syrup into the egg whites in a thin stream. Beat for 10–15 minutes.
Step 12 of 14
Add citric acid and beat for another 5 minutes.
Step 13 of 14
Apply the cream to the cooled cupcakes using a syringe or a spoon.
Step 14 of 14
Optionally decorate the finished products with confectionery sprinkles.