A simple recipe for cupcakes and options for decorating with wet meringue cream

Kitchen appliances and utensils: several capacious containers, kitchen scales and other measuring accessories, a mixer, a silicone spatula, paper cupcake molds, an oven, a baking sheet, a paper towel, a fine grater, a manual juicer, a fine sieve, a stewpan, a whisk, a pastry bag.

Ingredients

Step cooking

Half an hour before the start of cooking, remove 220 g of butter and 5 chicken eggs from the refrigerator, after which we allow them to warm to room temperature.

Make cupcakes

1. We measure 210 g of flour into a separate container, and then sift it through a fine sieve. Add 10 g of baking powder to the sifted flour and mix both ingredients.
   
2. We take three chicken eggs and gently separate the yolks from the proteins, while spreading the yolks in different containers.
   
3. Beat the whites thoroughly with a mixer until soft peaks appear. At this stage, add 70 g of granulated sugar to the protein mass, and then beat the mixture for another 3-4 minutes at a high speed of the device.
   
4. In a separate container, spread 130 g of softened butter and 60 g of sugar. Beat both components until all the sugar grains dissolve, and the mixture turns white and lush. Add the yolk, 40 g of sour cream and 20 g of previously sifted flour to the resulting sugar-butter mass. We mix the ingredients at the minimum speed of the mixer until a homogeneous consistency is obtained.
   
5. In the same sequence, repeat the process of making yolks, flour and sour cream two more times, each time whipping the mass until smooth. Add the remaining flour with baking powder to the resulting mass, and then knead the dough thoroughly with a silicone spatula. Then, in several stages, carefully intervene previously whipped proteins.
   
6. The resulting dough is distributed on paper tins, filling them in 2/3.
   
7. Arrange the blanks on a baking sheet and send them to a cold oven. We set the temperature to 180 ° C, after which we bake the product for about 30 minutes. The readiness of the products is checked with a toothpick.
   

Cook Orange Kurd

1. Wash the fresh orange thoroughly and then wipe it dry with a paper towel. Carefully remove orange zest from pure citrus with a grater with small teeth. We try not to touch the white flesh, which can spoil the products, giving them a bitter aftertaste.
   
2. Cut the orange without zest in half and squeeze juice out of it with any convenient method. Juice should be about 100 ml. The resulting juice is filtered through a fine sieve or gauze, and then pour it into a saucepan.
   
3. Add zest, 130 g sugar, 2 chicken eggs, 100 g softened butter and 5 g corn starch there.
   
4. We send the Kurd to medium heat, and then bring it to a boil with constant and intensive stirring with a whisk. As soon as the mass acquires a consistency similar to a liquid jelly, remove it from the stove and filter through a fine sieve to remove pieces of orange peel.We cover still warm Kurd with cling film to avoid the appearance of a crust. Set the cream aside and let it cool naturally to room temperature.
   

We assemble the product

Without removing the cupcakes from the paper molds, carefully cut out the core from them. The cooled Kurd is poured into a pastry bag, and then fill with the cream the resulting "hole". We leave the products in this form at room temperature for the time that we spend on preparing the cream for decorating cupcakes.

Let's make wet meringues

1. We take two chicken eggs and separate the proteins from the yolks. We need only proteins. Beat the proteins with a mixer at low speed until the appearance of "soap" bubbles. Pour 140 g of sugar there and add 1 pinch of citric acid.
   
2. We send the resulting mixture to a water bath.
   
3. Gradually increasing the speed of the mixer to medium, beat the protein-sugar mass for about 4 minutes. After the sugar grains have completely dissolved, increase the speed of the mixer to maximum and beat the mixture for about 4 minutes. Remove the cream from the fire, but do not stop whipping it. We wait until the mixture cools to room temperature, continuing to whisk it for another 4-6 minutes. The result should be a fairly dense mass, not settling and well held on the corolla.
   

The final stage

1. To begin with, fill the center of the cupcake with wet meringue, laying it on top of an orange Kurd.
   
2. Using various nozzles, we decorate products with various colors and patterns.
   
3. We let the meringues freeze a little, and then we treat the guests with delicious and mouth-watering cupcakes.
   

Video recipe

Having familiarized yourself with the presented video material, you will discover for yourself the secrets of making mouth-watering and delicious cupcakes, as well as get acquainted with simple ways to decorate this delicacy.

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