Chocolate cupcakes with meringue frosting
Votes: 1
Time: 50 min.
Complexity: easily
Quantity: 12 cupcakes or 48 small ones
Complexity: easily
Quantity: 12 cupcakes or 48 small ones
Nutritional value per serving:
Calories 236, total fat 11 G., saturated fats 1 G., proteins 5 G., carbohydrates 32 G., fiber 2 G., cholesterol 32 mg, sodium 124 mg, sugar 17 G.
Calories 236, total fat 11 G., saturated fats 1 G., proteins 5 G., carbohydrates 32 G., fiber 2 G., cholesterol 32 mg, sodium 124 mg, sugar 17 G.
Bake low-calorie chocolate cupcakes by replacing some of the butter with low-fat Greek yogurt and prune puree. They'll be delicious and incredibly moist, and the prunes will enhance their chocolate flavor. Chocolate meringue frosting is perfect for decorating these tiny cakes. Whip the egg whites, sugar, and cream of tartar in a double boiler, which stabilizes the meringue so it forms a beautiful cap on the cupcake. Then, whisk the meringue with cocoa powder and orange zest and pipe it onto the cupcakes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cupcakes
- 0.5 cup pitted prunes
- 1 cup premium flour
- 1/3 cup whole wheat flour
- 1/3 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon of baking soda
- 0.5 tsp salt
- 1/4 tsp ground cinnamon
- 0.5 cup brown sugar
- 2 large eggs category CO
- 1/2 cup plain low-fat Greek yogurt
- 0.5 cups vegetable oil
- 1 tsp vanilla extract
Glaze
- Whites of 3 large eggs, category CO
- 1/3 cup granulated sugar
- 1/8 tsp cream of tartar
- A pinch of salt
- 2 tablespoons cocoa powder
- 1/4 tsp vanilla extract
- 1/4 tsp finely grated orange zest (optional)
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Recipes with similar ingredients: prunes, premium flour, whole grain flour, cocoa, baking powder, cinnamon, brown sugar, eggs, yogurt, vanilla extract, sugar, cream of tartar, Orange zest
Cooking the dish according to the recipe:
Bake the cupcakes:
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin or two 24-cup mini muffin tins with paper liners; lightly spray the liners with cooking spray. Soak the prunes in a bowl with 3/4 cup hot water for about 10 minutes, until soft. Then transfer to a blender and puree until smooth.- In a large bowl, whisk together the flours, cocoa powder, baking powder, salt, and cinnamon. In another bowl, combine the prune puree, brown sugar, eggs, yogurt, vegetable oil, and vanilla. Fold the wet mixture into the dry mixture, distributing the batter evenly (it's okay if there are a few lumps).
- Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Bake until a toothpick inserted into the center comes out clean, 18-20 minutes for a standard cupcake or 12-14 minutes for mini cupcakes. Transfer to a wire rack and cool in the pan for 10 minutes, then remove from the pan and cool completely.
Prepare the glaze:
Whisk the egg whites, granulated sugar, cream of tartar, and salt in a bowl set over a saucepan of simmering water (the bowl should not touch the water) until the sugar dissolves, 1-2 minutes. Then remove the bowl from the water bath and transfer it to a stand mixer fitted with a whisk attachment. Beat on medium-high speed until stiff peaks form, 3-5 minutes. Add the cocoa powder, vanilla, and orange zest; beat until smooth. Frost the cupcakes.
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