Small delicate Easter cupcakes with snow-white "caps" will decorate your festive table.
Cooking time 30 minutes
Flour 200 g
Sugar 150 g
Icing sugar (for glaze) 150 g
Butter 100 g
Eggs 3 pcs
Egg white (for glaze) 2 pcs
Baking powder 1/2 tsp
Salt 1 pinch.
Lemon juice (for icing) 1/4 tsp
Confectionery topping to taste
In a bowl, beat the butter at room temperature with sugar with a mixer.
Add three eggs one at a time and beat constantly.
Add flour, salt and baking powder to a bowl of eggs.
Beat the dough well for 3-4 minutes.
Place paper capsules in a muffin tin.
Pour the dough into each mold by 1/3 of the volume.
Bake muffins in an oven preheated to 180 degrees C for 10-12 minutes.
Beat the cold egg whites with powdered sugar and 3-4 drops of lemon juice.
Beat the cream for 10-15 minutes into a thick, fluffy, stable mass.
Put the protein glaze in a pastry bag with a nozzle.
Make hats for the cooled muffins.
Decorate Easter muffins with confectionery sprinkles.
Easter cupcakes are ready. Place Easter muffins on a platter and serve at the festive table.
Bon appetit! Happy Easter!