Chocolate Cupcakes with Meringue Glaze

Bake low-calorie chocolate cupcakes, replacing part of them oils with low-fat Greek yogurt and prune puree. They will turn out to be very tasty and unusually wet, and prunes in addition will enhance their chocolate taste. To decorate tiny Cakes are perfect chocolate meringue icing. Whip her in a water bath of egg whites, sugar and tartar, necessary to stabilize the meringue so that it is a beautiful hat sat on a cupcake. Then the meringue is whipped with cocoa powder and orange zest and is deposited on cakes. one serving: (total 12 cupcakes or 48 small) Calories 236, total fats 11 g., saturated fats g., proteins 5 g., carbohydrates 32 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: Time: 50 мин.Difficulty: easy Amount: 12 cupcakes or 48 small B recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Cupcakes

• 0.5 tbsp. pitted prunes
• 1 tbsp. premium flour
• 1/3 Art. whole wheat flour
• 1/3 Art. cocoa powder
• 1 tsp baking powder
• 1/4 tsp soda
• 0.5 tsp salt
• 1/4 tsp ground cinnamon
• 0.5 tbsp. brown sugar
• 2 large eggs of category CO
• 0.5 tbsp. low Greek plain yogurt fat
• 0.5 tbsp. vegetable oil
• 1 tsp vanilla extract

Glaze

• Proteins of 3 large eggs of category CO
• 1/3 Art. granulated sugar
• 1/8 tsp tartar
• A pinch of salt
• 2 tbsp. l cocoa powder
• 1/4 tsp vanilla extract
• 1/4 tsp finely grated orange peel (optional)

Recipes with similar ingredients: prunes, premium flour, whole grain flour, cocoa, baking powder, cinnamon, brown sugar, eggs, yogurt, vanilla extract, sugar, tartar, Orange zest

Recipe preparation:

1. Bake Cupcakes:

   Preheat the oven to 175 ° C. Fold the paper inserts into the mold on 12 muffins or in two forms for 24 mini-muffins; sprinkle lightly inserts culinary spray. Soak the prunes in a 3/4 tbsp bowl. hot water for about 10 minutes until it becomes soft. Then pour into a blender and grind until smooth mashed potatoes.

2. In a large bowl, whisk both types of flour, cocoa powder, baking powder, salt and cinnamon. In another bowl, mix the mashed potatoes from prunes, brown sugar, eggs, yogurt, and vegetable oil vanilla. Mix the liquid mixture into the dry, evenly distributing all the ingredients of the dough (it’s okay if you have a little lumps).
3. Arrange the dough evenly in tins, filling each about three quarters. Bake while a toothpick is inserted into cupcake center, will not come out clean, 18-20 minutes for standard cupcake, or 12-14 minutes for a mini cupcake. Rearrange on the grid and cool in shape for 10 minutes, then lay out of the mold and cool completely.

4. Prepare the icing:

   Beat egg whites, granulated sugar, tartar and salt in a bowl, installed over a pot of boiling water (the bowl should not touch water) until sugar dissolves, 1-2 minutes. Then take off bowl with a water bath and rearrange it to a stationary mixer with whisk nozzle. Beat at moderately high speed until steady peaks, 3-5 minutes. Add cocoa powder, add vanilla and orange zest; beat until smooth. Glaze cupcakes.