-
1
Preheat oven to 180u00b0C.
-
2
Beat the eggs with the butter and sugar the egg.
-
3
Mix together the flour, baking powder, cocoa and salt and mix them gently into the mixture.
-
4
Chop chocolate and melt them in a water bath. Add it to the mixture.
-
5
Place the wafers for ice cream in a muffin pan (I use a mold by Wilton) and pour the mixture for filling two-thirds.
-
6
Bake at half height for about 15 minutes. Let cool.
-
7
Cut cupcakes in the cups to the wafer level with a sharp knife and remove a cone of dough without breaking it.
-
8
Put a teaspoon in the middle of strawberry jam and cover with the mixture of cone.
-
9
In a stainless steel bowl mix the egg whites with sugar and lemon juice.
-
10
Beat with an electric mixer until everything is fluffy.
-
11
Place the bowl in a double boiler and continue to beat until the mixture assumes the consistency of fluffy meringue. You should see the trace of the whip in the foam.
-
12
Remove the bowl from the water bath and whisk in the vanilla sugar frothy. Continue to beat with electric mixer until the mixture becomes thick and cold.
-
13
Put the meringue in a pastry bag with a round toe and pour over the cupcakes to form spirals. Let solidify in the refrigerator.
-
14
Prepare the cover. Chop chocolate and melt them with vegetable oil in a water bath.
-
15
Pour the chocolate in a bowl and let cool.
-
16
Remove the cupcakes from the refrigerator and dip each tip toe in chocolate (be careful not to drop it in) if help yourself with a silicone brush if there are gaps.
-
17
Let solidify in the refrigerator for about 30 minutes.
-
18
Can be kept for three days in the refrigerator covered
-
19
Until mixture is light and fluffy.
-
20
Melt butter, add the cream and mix to the egg.
-
21
Mix together the flour, baking powder, cocoa and salt and mix them gently into the mixture.
-
22
Chop chocolate and melt them in a water bath. Add it to the mixture.
-
23
Place the wafers for ice cream in a muffin pan (I use a mold by Wilton) and pour the mixture for filling two-thirds.
-
24
Bake at half height for about 15 minutes. Let cool.
-
25
Cut cupcakes in the cups to the wafer level with a sharp knife and remove a cone of dough without breaking it.
-
26
Put a teaspoon in the middle of strawberry jam and cover with the mixture of cone.
-
27
In a stainless steel bowl mix the egg whites with sugar and lemon juice.
-
28
Beat with an electric mixer until everything is fluffy.
-
29
Place the bowl in a double boiler and continue to beat until the mixture assumes the consistency of fluffy meringue. You should see the trace of the whip in the foam.
-
30
Remove the bowl from the water bath and whisk in the vanilla sugar frothy. Continue to beat with electric mixer until the mixture becomes thick and cold.
-
31
Put the meringue in a pastry bag with a round toe and pour over the cupcakes to form spirals. Let solidify in the refrigerator.
-
32
Prepare the cover. Chop chocolate and melt them with vegetable oil in a water bath.
-
33
Pour the chocolate in a bowl and let cool.
-
34
Remove the cupcakes from the refrigerator and dip each tip toe in chocolate (be careful not to drop it in) if help yourself with a silicone brush if there are gaps.
-
35
Let solidify in the refrigerator for about 30 minutes.
