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1
Preheat oven to 180u00b0C.
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2
Beat the eggs with the butter and sugar the egg.
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3
Mix together the flour, baking powder, cocoa and salt and mix them gently into the mixture.
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4
Chop chocolate and melt them in a water bath. Add it to the mixture.
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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.
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6
Bake at half height for about 15 minutes. Let cool.
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7
Cut cupcakes in the cups to the wafer level with a sharp knife and remove a cone of dough without breaking it.
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8
Put a teaspoon in the middle of strawberry jam and cover with the mixture of cone.
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9
In a stainless steel bowl mix the egg whites with sugar and lemon juice.
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10
Beat with an electric mixer until everything is fluffy.
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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.
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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.
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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.
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14
Prepare the cover. Chop chocolate and melt them with vegetable oil in a water bath.
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15
Pour the chocolate in a bowl and let cool.
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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.
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17
Let solidify in the refrigerator for about 30 minutes.
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18
Can be kept for three days in the refrigerator covered
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19
Until mixture is light and fluffy.
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20
Melt butter, add the cream and mix to the egg.
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21
Mix together the flour, baking powder, cocoa and salt and mix them gently into the mixture.
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22
Chop chocolate and melt them in a water bath. Add it to the mixture.
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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.
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24
Bake at half height for about 15 minutes. Let cool.
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25
Cut cupcakes in the cups to the wafer level with a sharp knife and remove a cone of dough without breaking it.
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26
Put a teaspoon in the middle of strawberry jam and cover with the mixture of cone.
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27
In a stainless steel bowl mix the egg whites with sugar and lemon juice.
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28
Beat with an electric mixer until everything is fluffy.
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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.
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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.
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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.
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32
Prepare the cover. Chop chocolate and melt them with vegetable oil in a water bath.
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33
Pour the chocolate in a bowl and let cool.
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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.
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35
Let solidify in the refrigerator for about 30 minutes.