Ear-Gray Tea Flavored Cupcakes

Have an English-style home-made tea party and bake to it Amazing Chocolate Flavored Protein Cupcakes with Tea Flavor Earl Gray. In the preparation of glaze, tea from bags is used, which is added directly when whipping the mass of egg whites with sugar. It must be very small, and then its grains will not be to bother you. Its refreshing bergamot notes will be excellent Combine with the rich chocolate flavor of cupcakes. Apply whipped strong glaze only on fully cooled muffins. Their An interesting taste will captivate your guests. Share with friends: Time: 1 hour. ten min Difficulty: medium Quantity: 48 small cupcakes 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

• 170 gr dark chocolate chopped
• 220 gr diced butter
• 1.5 tbsp. Sahara
• 3/4 Art. flour for cakes
• 0.5 tsp salt
• 4 large eggs
• 0.5 tsp vanilla extract

Glaze

• 1 tbsp. Sahara
• Squirrels 4 large eggs
• 1 tsp freshly squeezed lemon juice
• A pinch of salt
• 2 Earl Gray Tea Bags

Recipes with similar ingredients: dark chocolate, butter, sugar, flour for cakes, eggs, vanilla extract, lemon juice, tea Earl Gray

Recipe preparation:

1. Bake Cupcakes:

   Preheat the oven to 175 ° C. Fold the paper tins in two metal molds for 24 mini-muffins. Melt the chocolate and butter in a heat-resistant bowl mounted over a pan with boiling water (the bowl should not touch water). Beat until received homogeneous mass, then remove the bowl; leave the water to boil in the pan. In another bowl, beat sugar, flour and salt, mix with melted chocolate. Add eggs one at a time, then stir vanilla until smooth.

2. Pour the dough into prepared forms, filling the cells on ¾ their volume. Bake until the cupcakes spring up when light pressed, 15-18 minutes. Put them out of the mold and cool on lattice.

3. Meanwhile, prepare the icing:

   In a bowl of a stationary mixer, mix sugar, egg whites, lemon juice and salt. Add tea from the bags, then set the bowl over pan with boiling water and beat until mixture becomes hot, and the sugar will not completely dissolve, about 2 minutes. Rearrange the bowl to the mixer and beat with a whisk on the middle speeds to steady peaks, about 5 minutes. Put the icing in a large plastic bag with ziplock, cut a corner and apply icing on cupcakes.