Hi hat cupcakes: super easy and delicious
INGREDIENTS
2 eggs
160 g (3/4 cup) sugar
1/3 tsp. teaspoon of salt
125 ml (1/2 cup) vegetable oil
100 g (3/4 cup) flour
40 g (3/8 cup) cocoa
150 ml (2/3 cup) cream
8 g of baking powder
200 g (1 cup) sugar
40 ml of water
100g egg whites
200 g melted chocolate
PROCESS
In a bowl, mix the eggs with the sugar, salt, oil and cream, then add the flour, cocoa powder and sugar paste. powder.
Transfer to the muffin tin and bake at 180°C (350°F) for 30 minutes.
In a saucepan over medium heat, add the sugar and water and cook until bubbling. Beat the egg whites and add the prepared sugar syrup.
Garnish the muffins with hazelnut cream and drizzle with egg white syrup.
Dip in melted chocolate.
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DESSERT