Recipe for meringue milk cupcakes, to show off in a special snack (childish or not)
If there is a flavor and aroma that we like above all others, it is cinnamon, so we did not think twice when we discovered this recipe for meringue milk cupcakes. We would have sprinkled them with ground cinnamon if it weren't for the fact that we felt that the flavor had predominated too much, but surely we will cheer up the next time we make them.
If you also find a set to decorate cupcakes, do not hesitate to release it to present this recipe, the truth is that this way the final result looks more and is a very simple way to finish them. With a little imagination we can get an original way of presenting them, different each time.
IngredientsFor 18 units
- Sugar 180
- Butter at room temperature 310 g
- Eggs 2
- Flour 240 g
- Chemical yeast 1
- Ground sugar 400 g
- Meringue milk (milk boiled with lemon peel, cinnamon stick, sugar and then strained) 150 ml
How to make meringue milk cupcakesDifficulty: easy
- Total time 45 m
- Elaboration 25 m
- Cooking 20 m
We beat 110 g of butter with the sugar, with the rods, until the mixture blanches. Add the eggs one by one, beating well after adding each one. We sift the flour with yeast. We add half of these to the previous mixture and 50 ml of meringue milk. We beat.
Add the remaining flour and another 50 ml of meringue milk and continue beating until obtaining a smooth dough. We put some paper capsules in a cupcake pan. We distribute the dough in them, filling them only up to two thirds. We cook the cupcakes in a preheated oven at 180ºC for about 20 minutes or until pricking with a toothpick it comes out clean.
We remove the cupcakes from the oven and let them cool on a rack. While we prepare the cream. Mix 200 g of softened butter with the sifted ground sugar. Add 2 or 3 tablespoons of meringue milk and beat with the rods until you get a cream. Cover the cupcakes with it using a pastry bag.