A RECIPE OF KITCHEN STORIES
Egg liqueur cupcake with a marshmallow frosting
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 Eierlik√∂r (portioned) 8 egg-whites 400 g of sugar 1 splash of lemon juice 180 g of cream pudding 60 ml of vegetable oil
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
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.
In a second mixing bowl, mix the flour, cocoa, baking powder and salt.
Add the flower mixture to the butter mixture and stir in thoroughly. Add the egg liqueur and stir again.
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.
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.
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.
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!