The dessert of love
Hello, friends,
Today, a special post in the short life of this blog, my first contest is on the blog of Juliettethat I found this absolutely CRAZY contest, Juices and Cake (Juliette's blog) has come up with Price Minister to win a Kitchen Aid... (!!!!!!!!) Screams of hysteria in the room, isn't it crazy, a Kitchen Aid! For me, it's the kind of thing that seems so unaffordable that I think I'd have to get married to own one, one day... (a wedding list, don't act so surprised, I'm sure you've already thought of this kind of thing). The contest consists in proposing a dessert recipe, with a minimum of 2 flavors, a pretty decoration, beautiful photos, all that... This contest came at the right time with my Valentine's Day mini party, namely, the DIY love pinata, the pink lemonade and coming later this week the "cup cake tower" Tuto (like the one in the article!).
So here's my raspberry meringue cupcake recipe.
For the base of your cupcakes, I wanted to keep things simple, as it's going to get a bit tricky afterwards, so I opted for a recipe I've known all about since I was 8 years old: yoghurt cake, which is always a hit.
For 15 cupcakes you'll need, for the base:
- 3 eggs
- 1 plain yoghurt
- 2 pots of flour yoghurt
- 1 jar cornflour
- 2 jars sugar
- 1 half jar milk
- 1 half jar sunflower oil
- 1 sachet yeast
-150g crushed raspberries (picard's are great)
Yoghurt cake is easy, but there are a few tricks to sublimate it that really work. So start by pouring the contents of the yoghurt into a bowl, rinse and go. Sift the flour, cornflour and yeast together into a bowl. The purpose of this operation is to give your cupcakes a nice, uniform shape (the yeast must be perfectly integrated into the mixture), and sifting the "powdered" ingredients will ensure a more airy cake. Then add the sugar, dig a small well into which you'll put the eggs and yoghurt, and mix while adding the sunflower oil and milk to obtain a smooth batter (we're still waiting a few lines to add the raspberries, so be patient...).
Take out your cupcake cases, place them in the tin and pour in the mixture up to 3/4 of the way up. Bake for 20 minutes at 180°C in a hot oven. Take your cakes out of the oven and let them cool: they haven't completely finished baking, but that's normal, so don't worry. Using a small knife, remove the core of the cupcake - don't push the blade of your knife all the way to the bottom - smooth out the well with your clean finger (obviously) and slide a teaspoon of crushed raspberries into it.
Once you've topped your cupcakes, it's time for the meringue - too easy!
you'll need to:
- 3 egg whites
-180g sugar
- pinch of salt
- and an electric mixer (better)
Before you start, take the eggs out of the fridge 15 minutes beforehand. If they're too cold, it doesn't always work, as I've learned the hard way... once the yolk and white are perfectly separated, throw in the pinch of salt and you're ready to go. Beat the eggs until stiff, adding the sugar little by little. The mixture should set fairly quickly, and your meringue will be set when the mixture forms horizontal stalactites on your mixer (about 4/5 minutes). You can use a piping bag to fill the top of your cupcakes with the icing, but I wanted to do something more spontaneous and generous (I know you're smiling), so I used a tablespoon.
Then put your meringue cupcakes in the oven at 120°C for 20/25 minutes. The meringue should not brown, it should be crisp on the outside and melting on the inside, and your cupcakes will finish baking slowly. Enjoy, there's not a single one left, but I think I'll be making them again very soon...
For the flag decoration, I mixed 4 tablespoons of cornstarch in a small glass of water, soaked the ribbon in it and draped it beautifully, then dried it near a source of heat. Once dry, I attached it to cut skewers! An inexpensive and so adorable little idea that I think it's going to become my signature... I'll have to try it out with ironing starch... I'll get back to you soon!
Lisa
