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A RECIPE OF KITCHEN STORIES

Egg liqueur cupcake with a marshmallow frosting

30 Min.
preparation
18 Min.
baking
45 Min.
resting

Ingredients (for 12)

150 g of butter 150 g of brown sugar 2 large eggs 450 g of molten
dark chocolate (portioned)
130 g of flour 2 table spoons of cocoa 1 tea spoon of baking powder

0.25 tea spoon of salt 8 table spoons of
Eckes Edler Eierlikör (portioned)
8 egg-whites 400 g of sugar 1 splash of lemon juice 180 g of cream pudding 60 ml of vegetable oil

Tools

Oven, muffin tin, paper baking moulds, 2 mixing bowls, mixer or hand mixer, cooling rack, heat-proof bowl, pot, kitchen thermometer, icing bag, sprout, knife, small bowl

Egg liqueur cupcake with a marshmallow frosting - Step 1
Step 1

Pre-heat oven to 200¬įC. Put 12 paper baking moulds on the muffin tin. Whip butter with brown sugar in a mixing bowl fast. Add the eggs individually and stir in thoroughly. Fold in the molten, lukewarm chocolate.

Egg liqueur cupcake with a marshmallow frosting - Step 2
Step 2

In a second mixing bowl, mix the flour, cocoa, baking powder and salt.

Egg liqueur cupcake with a marshmallow frosting - Step 3
Step 3

Add the flower mixture to the butter mixture and stir in thoroughly. Add the egg liqueur and stir again.

Egg liqueur cupcake with a marshmallow frosting - Step 4
Step 4

Spread the dough on all paper baking moulds until half full. Bake for 16 ‚Äď 18 minutes at 200¬įC. Then put them on cooling rack.

Egg liqueur cupcake with a marshmallow frosting - Step 5
Step 5

Put the egg-white with the sugar and lemon juice in a heat-proof bowl and put it on a pot with boiling water without the bowl touching it. Stir the mixture for 5 ‚Äď 6 minutes until it has reached 71¬įC or the sugar has dissolved completely. Take the bowl from the stove and whip the mixture for another 5 - 6 until thick and shiny, using the mixer. Put the frosting into an icing bag with a large round opening. Mix the cream pudding with the egg liqueur in a small bowl until smooth. Put aside.

Egg liqueur cupcake with a marshmallow frosting - Step 6
Step 6

Use a knife to form a well in the cold cupcakes and fill it with the egg liqueur-pudding mixture. Use the icing bag to form a small marshmallow frosting turret on the cupcakes and put them in the fridge for about 30.

Egg liqueur cupcake with a marshmallow frosting - Step 7
Step 7

In a small bowl, stir the rest of the molten chocolate in oil until smooth and let cool down for about 5 minutes. As soon as the glazing is lukewarm, dip in the cupcakes. Then let dry and enjoy!

Bon appetit!

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